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Sunday, October 25, 2015

Spinach And Tomato Rotini

Ingredients

  • Servings: 2
  • 1 (9 ounce) box frozen creamed spinach, thawed
  • 1/2 pound uncooked rotini pasta
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 2 plum tomatoes, diced

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • bring a pot of water to a rolling boil over high heat. remove creamed spinach pouch from the box and place pouch in boiling water. boil until heated through, 35 to 40 minutes, rotating serving times during heating.
  • meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
  • combine garlic, olive oil, and tomatoes in a large bowl. stir in the heated creamed spinach. serve over rotini.

Saturday, October 24, 2015

Tomato Alfredo

Ingredients

  • Servings: 6
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup low-fat sour cream
  • 3/4 cup grated parmesan cheese
  • 3/4 cup frozen green peas
  • 1 pound dry fettuccine pasta
  • ground black pepper to taste
  • salt to taste

Recipe

  • cook pasta in a large pot of boiling water, adding peas just before pasta is done. drain.
  • combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. add pasta and peas. salt and pepper to taste.

shell-roni

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 2 slices bacon
  • 1 large onion, chopped
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 (12 ounce) package seashell pasta

Recipe

    Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • place ground beef, bacon and onion in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and place in a large saucepan along with tomatoes, soup, milk and 1/2 cup cheese. cook, stirring, until it comes to a low boil.
  • stir in pasta, reduce heat to medium-low and cook until pasta is tender, stirring often to prevent sticking.
  • transfer to a 9x9 inch baking dish and sprinkle remaining cheese on top.
  • bake in preheated oven for 10 minutes or until cheese is melted.

Friday, October 23, 2015

grandma's homemade italian sauce and meatballs

Ingredients

  • Servings: 10
  • 48 ounces tomato paste
  • 12 cups water
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 1 tablespoon dried basil leaves
  • 1 teaspoon salt
  • 5 lamb chops
  • 1 onion, diced
  • 1 (8 ounce) package mushrooms, sliced
  • 1 pound ground beef
  • 1/4 pound ground lamb
  • 1/4 pound ground veal
  • 1 cup grated romano cheese
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/4 cups dry bread crumbs
  • 2 cloves garlic, chopped
  • 2 tablespoons dried parsley
  • 2 eggs

Recipe

    Cook Time: 8 hrs

    Ready Time: 9 hrs

  • in a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. bring to a boil, turn heat down to low and simmer.
  • in a skillet, brown lamb chops in olive oil then place in sauce mixture. saute onions and mushrooms in same pan that you browned the lamb chops. add these to sauce as well. simmer sauce a minimum of 8 hours, stirring occasionally.
  • to make the meatballs: preheat oven to 350 degrees f (175 degrees c). combine beef, lamb, veal, romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. shape into balls. place on a baking sheet that has been sprayed with cooking spray.
  • bake meatballs for 20 minutes. place meatballs in a serving bowl when baking is complete and place in refrigerator. about 2 hours prior to dinnertime pop the meatballs into the sauce.

pasta and peas

Ingredients

  • Servings: 8
  • 1 (16 ounce) package gemelli pasta
  • 1/4 cup olive oil
  • 3 green onions, chopped
  • 1 pinch seasoned salt to taste (optional)
  • 1 (15 ounce) can sweet peas, with liquid
  • 1 bunch fresh basil, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • heat the olive oil in a saucepan over medium heat. stir in the green onions, and season with seasoned salt. cook until green onions are golden brown. mix in the peas with liquid and basil, and continue cooking until heated through. toss with cooked pasta to serve.

simple arrabbiata sauce

Ingredients

  • Servings: 4
  • 2 (28 ounce) cans diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1/3 cup chopped fresh basil
  • 1/2 teaspoon salt and pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins

  • in a large saucepan, combine tomatoes, olive oil, and red pepper flakes. simmer 30 to 40 minutes, or until sauce is thickened. stir in garlic, and simmer 10 minutes. remove from heat, and stir in basil, salt and pepper.

Thursday, October 22, 2015

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Simple Marinara Sauce

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried parsley
  • 1/4 cup grated romano cheese
  • 1/3 cup grated parmesan cheese
  • 2 bay leaves
  • 1 teaspoon onion powder

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins

  • heat oil in a large saucepan over medium heat. saute garlic until aromatic and tender. stir in crushed tomatoes, tomato puree, oregano, parsley, romano cheese, parmesan cheese, bay leaves and onion powder. reduce heat to low and simmer for at least 40 minutes.

Tuesday, October 20, 2015

lima bean pasta

Ingredients

  • Servings: 4
  • 8 ounces uncooked rotini pasta
  • 1/4 cup extra virgin olive oil
  • 1 (15 ounce) can lima beans, drained and rinsed
  • 2 cloves garlic, crushed
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon salt
  • 1/2 cup grated parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins

  • bring a large pot of lightly salted water to a boil. place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • heat the olive oil in a skillet over medium-high heat. place lima beans in skillet. season with garlic, tarragon, and salt. cook and stir until heated through. toss with cooked rotini and top with parmesan cheese to serve.

candice's lamb cannelloni with mint pesto

Ingredients

  • Servings: 12
  • 1 (8 ounce) package lasagna noodles
  • 2 teaspoons vegetable oil
  • 10 ounces ground lamb
  • 1 teaspoon dried sage
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (5.5 ounce) package crumbled goat cheese
  • 1 bunch fresh mint
  • 1/4 cup pine nuts
  • 6 tablespoons olive oil

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • bring a large pot of lightly-salted water to a rolling boil. cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. drain well in a colander set in the sink. cut each sheet in half, width-wise.
  • heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. season with the sage, thyme, salt, and pepper. remove from heat; stir the goat cheese into the cooked lamb. spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
  • blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.

borboletas

Ingredients

  • Servings: 8
  • 1 (16 ounce) package dry farfalle (bow tie) pasta
  • 1 large fresh tomato, chopped
  • 1 medium cucumber, peeled and chopped
  • 4 ounces feta cheese, crumbled
  • 1/4 cup italian salad dressing
  • 1 teaspoon dried oregano

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
  • in a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, italian dressing, and oregano.

Sunday, October 18, 2015

olive oil bread

Ingredients

  • Servings: 1
  • 1/2 cup warm water (110 degrees f/45 degrees c)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 2 1/2 cups all-purpose flour

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins

  • in a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. stir in 2 cups of the flour in order to make a soft ball. knead in additional flour so that dough is soft and not sticky. place kneaded dough in a medium size greased bowl. cover and let rise until doubled in size.
  • punch down dough, and form into ball or loaf shape. place a greased cookie sheet. cover and let rise for 15 to 20 minutes. preheat the oven to 375 degrees f (190 degrees c).
  • bake in the preheated oven for 30 to 40 minutes, until golden brown.

chicken penne italiano

Ingredients

  • Servings: 4
  • 8 ounces dry penne pasta
  • 1 tablespoon cornstarch
  • 1 (15 ounce) can chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 4 skinless, boneless chicken breast halves - cut into cubes
  • 1 onion, sliced
  • 1/2 green bell pepper, seeded and thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1 (16 ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup medium-dry
  • 1/2 cup freshly grated parmesan cheese

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • bring a large pot of lightly salted water to a boil. add the penne pasta and cook until al dente, 8 to 10 minutes. drain, and reserve pasta.
  • whisk the cornstarch and chicken broth together in a bowl until smooth. set aside until needed.
  • heat the olive oil in a skillet over medium heat. add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. stir in the onion, and green and red peppers; cook until tender, about 5 minutes. stir in the tomatoes, and simmer for 10 minutes. pour in the chicken broth mixture and , if desired, and season with oregano and basil. stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. serve garnished with parmesan cheese.

Friday, October 16, 2015

tortellini a la carbonara

Ingredients

  • Servings: 4
  • 3 cups spinach tortellini
  • 3 egg yolks
  • 4 cups heavy whipping cream
  • 1 cup grated parmesan cheese
  • 1 pound bacon

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes, or until al dente; drain. meanwhile, in a medium bowl, mix egg yolks, cream and cheese.
  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
  • add tortellini and bacon to carbonara sauce; cook sauce over medium heat for 5 minutes, stirring constantly.

Thursday, October 15, 2015

scim's fettucine alfredo with shrimp

Ingredients

  • Servings: 4
  • 1/2 cup butter
  • 1 pint heavy cream
  • 1/2 pound fresh mushrooms, sliced
  • 15 medium shrimp - peeled, deveined and cooked
  • 3/4 cup grated parmesan cheese
  • 8 ounces dry fettuccine pasta

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • in large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. add mushrooms, cooked shrimp and parmesan, stir and cover and simmer 15 minutes, or until sauce begins to thicken.
  • while sauce is simmering, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss sauce with hot pasta and serve.

Wednesday, October 14, 2015

blue cheese fettucine

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 1 large zucchini, sliced
  • 3 cloves garlic, crushed
  • 1/2 cup
  • 4 ounces blue cheese, crumbled
  • 1 1/2 cups heavy cream
  • freshly ground black pepper to taste
  • 1 (16 ounce) package fettuccine
  • 3 tablespoons freshly grated parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat butter in a large skillet over medium heat. stir in the zucchini and garlic; cook until the zucchini is tender. stir in , blue cheese, cream, and pepper; simmer 10 minutes.
  • meanwhile, bring a large pot of water to boil. add fettuccini, and cook until tender, about 6 to 8 minutes. drain, rinse under warm water, and drain again.
  • return pasta to the pot, and toss with sauce over low heat. serve with parmesan and parsley sprinkled over the top.

lemon basil pasta salad

Ingredients

  • Servings: 6
  • 2 skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 1 (16 ounce) package rotini pasta
  • 1 pinch garlic salt, or to taste
  • 1/2 cup vegetable oil
  • 1 lemon, juiced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated parmesan cheese, or to taste
  • 1 (10 ounce) package baby spinach leaves

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 55 mins

  • preheat grill for medium heat and lightly oil the grate. season chicken breasts with salt and black pepper.
  • cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cut chicken into cubes.
  • bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. season pasta with garlic salt.
  • whisk vegetable oil, lemon juice, basil, and parmesan cheese together in a large bowl. add pasta, chicken, and spinach leaves. toss to coat.
  • cover and chill for 2 hours before serving.

Tuesday, October 13, 2015

Bird's Nests Iii

Ingredients

  • Servings: 6
  • 4 cups chow mein noodles
  • 3 cups miniature marshmallows
  • 3 tablespoons butter
  • 30 small jellybeans

Recipe

  • line a cookie sheet with foil and grease with spray-on cooking oil.
  • pour noodles into a large bowl. melt the butter and marshmallows over medium heat, stirring until smooth. pour marshmallow mixture over noodles, stirring until well coated.
  • rub some butter on hands and form noodle mixture into six round balls. place balls on prepared cookie sheet. with the back of a teaspoon, press the center of each ball to make a hollow indentation.
  • let nests set until they are firm. fill each with small jelly beans. (other small candies of your choice may be substituted, such as m & m's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

Pasta With Spinach Pesto Sauce

Ingredients

  • Servings: 4
  • 16 ounces fresh spinach, washed and chopped
  • 6 ounces low-fat, firm silken tofu
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/8 cup low-sodium chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon italian seasoning
  • 10 ounces fresh mushrooms, thinly sliced
  • 6 ounces fresh sliced shiitake mushrooms
  • 1/2 cup diced red onion
  • 1/4 cup bacon bits
  • 1 pound penne pasta

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • cook pasta according to package directions.
  • while pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and italian seasoning, process until smooth. set aside.
  • spray a large non-stick saute pan with cooking spray. over medium heat, cook onions and mushrooms until tender. reduce heat to low, add pesto mixture and heat until hot.
  • toss pasta with sauce and bacon bits. serve with additional parmesan cheese, if desired. note: if sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

smoked salmon pesto pasta

Ingredients

  • Servings: 4
  • 5 ounces smoked salmon, cut into small pieces
  • 1 onion, chopped
  • 1 clove crushed garlic
  • 2 cups sliced fresh mushrooms
  • 3/4 cup prepared basil pesto sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil
  • 1/4 cup water
  • 8 ounces spaghetti

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • cook pasta in a large pot of boiling water until al dente.
  • in a skillet, heat olive oil over medium heat. add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved.
  • drain pasta. serve sauce over noodles.

Sunday, October 11, 2015

Cucumber And Dill Pasta Salad

Ingredients

  • Servings: 6
  • 2 cups macaroni
  • 2 cups cucumber - peeled, seeded and chopped
  • 1 cup chopped tomatoes
  • 1 cup low-fat sour cream
  • 1/2 cup skim milk
  • 1 tablespoon chopped fresh dill weed
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon distilled vinegar

Recipe

    Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 30 mins

  • cook pasta in boiling salted water until al dente. drain, and rinse in cold water. transfer noodles to a large bowl.
  • in a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. set dressing aside.
  • mix cucumbers and tomatoes into the pasta. pour in dressing, and mix thoroughly. cover, and refrigerate at least 1 hour and preferably overnight. stir just before serving.

Saturday, October 10, 2015

Artichoke & Spinach Dip Restaurant Style

Ingredients

  • Servings: 12
  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
  • in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
  • bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Artichoke & Spinach Dip Restaurant Style

Ingredients

  • Servings: 12
  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
  • in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
  • bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

quick chicken and noodles

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breasts
  • 1/4 teaspoon garlic powder
  • 2 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 2 cups frozen mixed vegetables, thawed
  • 1 (16 ounce) package wide egg noodles

Recipe

  • in a medium skillet, saute chicken breasts over medium high heat for about 10 minutes, or until browned. if the chicken sticks at all, you can add a little of the broth. when chicken is browned, remove from skillet and cut into 1 inch cubes. sprinkle with garlic powder.
  • in the same skillet heat the broth, basil, pepper and vegetables. bring to a boil. stir in the uncooked noodles and return the chicken to the skillet. reduce heat to low. cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. serve.

best macaroni salad

Ingredients

  • Servings: 8
  • 1 (16 ounce) package macaroni
  • 1/2 cup mayonnaise
  • 1 cup cucumber - peeled, seeded and chopped
  • 1 tablespoon dried minced onion
  • 1 cup diced ham
  • 1 cup shredded cheddar cheese
  • 3 tablespoons olive oil
  • 3 tablespoons vinegar
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins

  • in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • in a large bowl, combine the pasta, mayonnaise and mix well. stir in cucumber, onion, ham and cheese. mix well. drizzle oil and vinegar over top and toss. refrigerate for at least 4 hours.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

best macaroni salad

Ingredients

  • Servings: 8
  • 1 (16 ounce) package macaroni
  • 1/2 cup mayonnaise
  • 1 cup cucumber - peeled, seeded and chopped
  • 1 tablespoon dried minced onion
  • 1 cup diced ham
  • 1 cup shredded cheddar cheese
  • 3 tablespoons olive oil
  • 3 tablespoons vinegar
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins

  • in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • in a large bowl, combine the pasta, mayonnaise and mix well. stir in cucumber, onion, ham and cheese. mix well. drizzle oil and vinegar over top and toss. refrigerate for at least 4 hours.

Friday, October 9, 2015

Chicken Bolognaise

Ingredients

  • Servings: 8
  • 1 tablespoon vegetable oil
  • 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (28 ounce) can peeled and crushed tomatoes
  • 4 button mushrooms, chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon italian seasoning
  • 4 cups uncooked rotini pasta
  • 1/4 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • heat oil in a large skillet over medium heat. add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. stir in the crushed tomatoes, mushrooms and italian seasoning. cook for about 5 minutes, stirring frequently.
  • reduce heat and stir in the sugar. simmer for at least 15 minutes. meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. drain and serve topped with the chicken mixture and grated parmesan cheese.

Thursday, October 8, 2015

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Fusilli With Grape Tomatoes And Sausage

Ingredients

  • Servings: 2
  • 1 (7.75 ounce) package dole® extra veggie™ with grape tomatoes
  • 1 clove garlic, minced
  • 2 links hot italian sausage, cooked and chopped in bite-size pieces
  • 1 tablespoon olive oil
  • 1 cup dry fusilli pasta or rotini pasta, cooked according to package directions
  • 1/4 cup chicken broth
  • 1 pinch salt and ground black pepper, to taste
  • grated parmesan cheese

Recipe

    Preparation Time: 35 mins Ready Time: 35 mins

  • remove grape tomatoes from pouch and cut in half; set aside.
  • saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
  • add cooked pasta and broth; cook, stirring until heated through. season with salt and pepper, to taste. sprinkle with parmesan cheese.

cheese stuffed manicotti

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 teaspoon roasted garlic
  • 1 (28 ounce) can diced tomatoes with garlic and onion
  • 1 (12 ounce) can tomato paste
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic salt
  • 1 (8 ounce) package manicotti shells
  • 1 (8 ounce) package shredded mozzarella cheese
  • 30 ounces cottage cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 35 mins

  • heat a large skillet over medium-high heat. cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. continue to simmer until pan juices evaporate, about 10 minutes more. add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and cool slightly.
  • mix mozzarella cheese, cottage cheese, 1/4 cup parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. spoon a generous amount of the cheese mixture into each manicotti shell.
  • pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. arrange stuffed manicotti over sauce; pour remaining sauce over pasta. cover with aluminum foil.
  • bake in the preheated oven until bubbly, about 30 minutes. sprinkle remaining 1/4 cup parmesan cheese over manicotti and return to the oven. bake until cheese filling is melted, 10 to 15 minutes more.

Wednesday, October 7, 2015

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

easy minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped, or more to taste
  • 2 onions, chopped
  • 5 carrots, sliced
  • 4 cups chicken broth
  • 2 (15 ounce) cans diced tomatoes with garlic and oregano
  • 1/2 cup red (optional)
  • 1 (16 ounce) package frozen green beans
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (10 ounce) package frozen chopped spinach
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • salt and pepper to taste
  • 1/2 cup seashell pasta, or more to taste
  • 1/4 cup freshly grated parmesan cheese, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • heat olive oil in a large pot over medium-low heat. cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. add onion; cook and stir until slightly softened, 4 to 5 minutes. stir in carrots until heated through, 1 to 2 minutes.
  • pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. add red , reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
  • bring a large pot of lightly salted water to a boil. cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and stir pasta into soup. ladle soup into bowls and top with parmesan cheese.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Tuesday, October 6, 2015

montigott

Ingredients

  • Servings: 16
  • 2 (10.75 ounce) cans condensed tomato soup
  • 2 (15 ounce) cans tomato sauce
  • 2 (6 ounce) cans tomato paste
  • 1 pound turkey sweet italian sausages, casings removed
  • 1 pound turkey hot italian sausages, casings removed
  • 1 1/2 (16 ounce) packages mostaccioli pasta
  • 1/2 cup milk
  • 2 (16 ounce) packages shredded mozzarella cheese

Recipe

    Preparation Time: 30 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 30 mins

  • pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. crumble in the sweet and hot italian sausages. cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
  • when the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. drain and rinse.
  • preheat the oven to 375 degrees f (190 degrees c). coat a 9x13 inch baking dish and an 8x8 inch baking dish with cooking spray. layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
  • bake for 15 minutes, or until cheese is melted and a little brown on the top. cut into wedges, and spoon the sauce over them to serve.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

turkey ragu with fontina and parmesan

Ingredients

  • Servings: 8
  • 1 (16 ounce) package elbow macaroni
  • 1 tablespoon olive oil
  • 1 sweet onion (such as vidalia®), diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey
  • 1 (14.5 ounce) can canned diced tomatoes with their juice
  • 1 (14.5 ounce) can canned crushed tomatoes
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated fontina cheese
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons grated parmesan cheese

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
  • heat olive oil in a large skillet over medium-high heat. cook and stir onions until translucent and slightly brown, about 10 minutes. reduce heat to low and stir in garlic. cook for 1 minute, then add the ground turkey. cook and stir until the turkey is no longer pink. mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. simmer uncovered for 20 minutes. combine pasta with the tomato sauce in the skillet. toss pasta with the fontina cheese and 1/2 cup of parmesan cheese until the cheese is melted. serve pasta in a large bowl with 3 tablespoons of parmesan cheese sprinkled on top.

chef john's pasta primavera

Ingredients

  • Servings: 6
  • 1 bunch fresh basil
  • 3 cups chicken broth, divided
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 1 pound fettuccine pasta
  • 2 tablespoons olive oil
  • 1 large leek, and light green parts only, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, seeded and diced
  • 2 pinches salt
  • 2 zucchinis, diced
  • 1 cup chopped sugar snap peas
  • 1/2 cup shelled english peas
  • 1 bunch asparagus, stalks diced, tips left whole
  • 1/2 cup grated parmesan cheese, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins

  • fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
  • blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
  • stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
  • heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
  • increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
  • pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
  • place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

tacos in pasta shells with veggies

Ingredients

  • Servings: 6
  • 1 1/4 pounds lean ground beef
  • 1 (1 ounce) packet taco seasoning mix, or to taste
  • 1 (3 ounce) package cream cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 (15 ounce) can black beans, or to taste
  • 1 (7 ounce) can mexican-style corn, or to taste
  • 18 jumbo pasta shells
  • 2 tablespoons butter, melted
  • 1 cup salsa
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded monterey jack cheese, divided
  • 1 cup sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins

  • heat a large skillet over medium-high heat. cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. simmer mixture until heated through, about 5 minutes.
  • bring a large pot of lightly salted water to a boil. cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. drain and transfer shells to a bowl and toss with butter.
  • preheat oven to 350 degrees f (175 degrees c).
  • fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. pour salsa over stuffed shells and top with 1/2 of the cheddar cheese and 1/2 of the monterey jack cheese. cover baking dish with aluminum foil.
  • bake in the preheated oven for 15 minutes. remove foil and top shells with remaining cheddar cheese and monterey jack cheese. continue baking until cheeses are melted, about 15 minutes more. top pasta with sour cream.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Monday, October 5, 2015

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Sunday, October 4, 2015

pasta fredda

Ingredients

  • Servings: 4
  • 1 (8 ounce) package farfalle (bow tie) pasta
  • 20 cherry tomatoes, halved
  • 7 ounces bocconcini (small balls of fresh mozzarella cheese)
  • 3/4 cup black olives
  • 2 tablespoons olive oil
  • 6 fresh basil leaves
  • 1 1/2 teaspoons fresh oregano leaves

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins

  • bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
  • combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. add pasta to tomato mixture and toss.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

greek chicken pasta

Ingredients

  • Servings: 6
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Saturday, October 3, 2015

Peruvian Beef Noodle Soup (sopa Criolla)

Ingredients

  • Servings: 10
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 cups diced spanish onion
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 pinch kosher salt to taste
  • 1 pinch ground black pepper to taste
  • 8 cups beef broth
  • 1 (8 ounce) package fideo pasta
  • 2 1/2 cups 1/4-inch pieces carrot
  • 1/2 pound zucchini, halved lengthwise and cut in 1/4-inch slices

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • heat oil in a 5-quart pot over medium heat. cook about half the beef in hot oil until completely browned, about 5 minutes. remove beef with a slotted spoon to a bowl. repeat with remaining beef.
  • cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. return beef to the pot; add tomato paste and stir to coat beef in paste. stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. cook and stir the mixture just until the oregano is fragrant, about 1 minute.
  • pour beef broth into the pot, cover the pot, and bring the broth to a boil. reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
  • bring a large pot of lightly salted water to a boil. cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
  • stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. remove and discard bay leaves. season again with kosher salt and pepper. stir fideo into the broth; cook until the noodles are hot, about 1 minute.

spinach, mushroom, and ricotta fettuccine

Ingredients

  • Servings: 2
  • 8 ounces fettuccine
  • 1 teaspoon butter
  • 3 cups sliced mushrooms
  • 1/2 pound bulk spicy lamb sausage
  • 1 (10 ounce) package frozen chopped spinach
  • 6 ounces ricotta cheese
  • 1 teaspoon lemon juice, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer to a serving bowl.
  • melt butter in a large saucepan over medium heat. saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. remove from heat.
  • stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. pour mushroom mixture over fettuccine and toss to coat.

Friday, October 2, 2015

Chicken Rotini Soup

Ingredients

  • Servings: 10
  • 2 cubes chicken bouillon
  • 1 (12 ounce) package rotini pasta
  • 13 cups chicken broth
  • 4 cups water
  • 6 stalks celery, chopped
  • 1 onion, chopped
  • 4 carrots, chopped
  • 1 1/2 pounds chicken - cut into bite size pieces
  • garlic powder to taste
  • 1 teaspoon onion powder
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • place enough water in a 5 quart pot over high heat to boil the pasta. place the bouillon in the water and bring to a boil. place the rotini in the boiling water and cook according to package directions. drain and set pasta aside.
  • in a large pot over high heat, combine the chicken broth and water. to this, add the celery, onion, carrots and chicken. bring to a boil and stir in the reserved pasta. reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. cook 20 minutes, or until vegetables are tender and chicken is no longer pink. serve hot.

Thursday, October 1, 2015

Spaghetti Tacos

Ingredients

  • Servings: 12
  • 1 (16 ounce) package angel hair pasta
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (5.8 ounce) package crisp taco shells
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
  • return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. cook on high until warmed and crisp, 30 to 45 seconds. fill the warm taco shells with the pasta mixture. sprinkle pasta filling of each shell with about 1 teaspoon of parmesan cheese to serve.