What Megan's Making » Margarita Mac and Cheese. Margarita Mac and Cheese I have great memories of macaroni and cheese. As a kid, most of the time my mom served me the Kraft variety (which I still love…shh…), but on special occasions, my mom went all out and made homemade baked macaroni and cheese. The recipe came from an old Betty Crocker cookbook and is still one of my favorite dishes that my mom makes. When I got married and moved out, my mom actually searched ebay to buy me the exact same Betty Crocker cookbook that she always cooked from, and macaroni and cheese was the very first recipe I made. Of course, even the best recipes can be made just a little bit better. One of my husband’s favorite meals is margarita pizza – a thin crust pizza with tomatoes, basil and mozzarella cheese. We have it at least once a week when tomatoes are in season.
Of course I started with my beloved Betty Crocker recipe, but with a few alterations. Orgasmic Mac ‘n' Cheese « What We're Eating. Inspired by the Mac-n-Cheese Off, we’re eating an earthy ode to mac-n-cheese. This dish is made with a bechamel based sauce that’s filled with herb goat cheese, sharp cheddar, parmigiano reggiano, sauteed shitake and crimini mushrooms deglazed with sherry vinegar, truffle oil, fresh rosemary, thyme, and sage. Since the actual macaroni and cheese is extremely rich, we went with a crispy top-layer made from panko and parmigiano reggiano rather than the standard ooey gooey cheesey top layer. this is not from a box T: I gotta say, Amanda, this mac and cheese was out of this world.
Mac and cheese happens to be one of those foods that i find totally decadent and just absolutely love (when it’s made well).T: you know, i grew up eating boxed mac and cheese like 95% of the time. i never had much real mac and cheese. I’m sure if you did any research before you made the macaroni and cheese you wouldn’t just do that. there are tons of recipes out there.T: if I did any research. Mac-n-cheese-off. Basil Pesto Recipe (Oh Nuts Blog) One of my greatest pleasures during the summer months is buying a potted basil plant for our balcony. It invariably dies from a combination of bugs and dehydration, but during the weeks in which it lives, I eat basil on almost everything. Scrambled eggs, sandwiches, salads, and even burgers are all improved with a sprinkling of this refreshing green herb. Perhaps my favorite way to enjoy basil is in pesto sauce.
This simple sauce is made primarily from basil, pine nuts, Parmesan cheese, and a few other key ingredients. It’s fast and easy to make, with a bold flavor that tastes like summer on a plate. Basil Pestoyield: about 1 cup pesto Ingredients 4 cups loosely packed fresh basil leaves 1/4 cup olive oil 1/3 cup pine nuts (pignolias)2 garlic cloves juice of 1/2 lemon 1/2 cup freshly grated Parmesan cheese salt and pepper to taste Now, this first step is completely optional, and will entirely depend on your tolerance for very fierce fresh garlic breath. Add your toasted pine nuts. The baked mac and cheese - elephantine. My favorite thing to eat, hands down, is noodles.
Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1. 15 Hangover Cures: Best Hangover Food - iVillage.
A Naughty Name? Maybe. It is unknown what the true origins of Pasta Puttanesca are. Some believe it was named for a dish that the ladies of the night in Naples placed in their windows to lure customers. Puttana is the Italian equivalent of whore. Others believe that it was invented when a restaurant owner was asked by really hungry customers to please make them something. Since he was about to close and didn’t have anything to serve them, he ended up creating this dish. In either case, my husband and I love it. The saltiness of the capers along with the nuttiness of the anchovy paste and sweetness of the tomatoes make it such a delight to eat.
Simple to make and completely satisfying. What is your favorite food/drink with a naughty name? Ingredients Instructions Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. Notes I doubled this recipe when I made it. Veggie Ricotta Pasta. March 30, 2011 Veggie Ricotta Pasta Whether the temperature outside registers it or not, it’s officially springtime across the country.
Down here in the South the beginnings of foliage are starting to show and the first flowers of the season are in full bloom. Spring is my favorite time of year. I love watching life blossom back into view and bring the promise of warmer days. Leaves make themselves visible, flowers open their petals to drink in the springtime sunshine and birds start to look for the perfect nesting area to expand their family. I feel as though we wake up a bit too. This dish was inspired by my adoration of the changing season. There are only a few steps involved in making this pasta; another reason I find a smile creeping onto my face when I make it.
Add in a few large handfuls of fresh spinach and basil. Once it’s wilted down, you’ll stir in a batch of cooked noodles. Finish the whole dish off by adding a handful of freshly halved cherry tomatoes and some ricotta cheese. Smoked Gouda and Serrano Ham Mac N Cheese. Creamy Caprese Pasta. Yummy making big tummy... Son and Daughters #1 and #2 LOVE noodles. They adore them. Husband likes them quite a bit as well, but Son and Daughters will take down more noodles than most people I know. To give you an idea, to feed all three of them, we have to order two large bowls of pho noodles (and they like the one with bits of beef and tripe and all the lovely extras). Sometimes two large bowls are not enough for them and husband and I find ourselves sharing our bowl of noodles with them. They are noodle hogs. But somehow, garlic noodles don't do it for them. I decided to try a different version using a regular dried wheat pasta noodle instead of the traditional egg noodles, to see if I could get a more desirable texture.
I have to say I took a bigger bowl of these into my own stomach - more than is good for me, and I know it means extra time in the gym tomorrow. If you LOVE traditional garlic noodles, go ahead and substitute some egg noodles instead. Deliciousness going into my tummy. Crab Mac and Cheese Casserole — A Spicy Perspective. Crab and Gnocchi Gratin This fancy-fied mac and cheese casserole makes a lovely dinner party dish or Thanksgiving side dish. It’s an amalgamation of a classic gnocchi gratin and crab mac and cheese, offering a bit of cozy luxury.
Several months ago I had the opportunity to visit San Francisco. I adored walking the hills, observing the intricate architecture, breathing in the ocean air, and visiting quirky shops and galleries. Other than the ocean air, it reminded me of a larger Asheville and I felt right at home. Of all the wonderful things I saw and experienced in San Francisco, the thing that stuck out to me the most was the incredible food culture. Everywhere I looked wonderful things were being grown, caught, baked, churned, crafted and cured. Just know, there was a lot of cheese, chocolate, sourdough bread, and an episode with salami in a cone. I can, however, fully describe the dish that was the most memorable, Crab Mac and Cheese. Elegant Old Luxembourg Dishes from Villeroy & Boch. Print. Eats Well With Others: Recipe: Baked Penne with Roasted Vegetables. This pasta dish was my last supper. I went out with a bang, three types of cheeses and somewhere around 3 pounds of vegetables. (What a way to go.)
And what I mean to say is that this was my last supper before the moratorium on exercise was put into action by my orthopedist. He wants me to not move for two months. Seeing as how I haven’t taken off more than two days in a row for the past four years…I don’t even know how to begin to do that. I am a mover by nature. But somehow, I have to try. Here’s the other thing.
I absolutely up and down refuse to gain weight in the next eight weeks. Those extra pounds may come knocking at my door and I will politely but firmly say “No, thank you.” You see, after my last stress fracture I was sad and so I spent the nine months after I was injured eating anything and everything to make myself feel better. Want to dare me to not only not gain weight but to perhaps even lose weight during this next eight weeks? Huddle up, team. Will there be sacrifices? Pasta Pie. Cheesy, delicious and impressive Pasta Pie will have your family and friends amazed by your effots. Believe it or not, it's simple to put together. Give it a try. See this recipe made on video here.With the enthusiasm my children showed for this recipe, you would have thought I reinvented the wheel. I guess rigatoni standing at attention has a way of impressing children? You bet it does.
The key to this recipe, as far as taste goes, is using quality ingredients. Let's put this together: You will need: Crushed tomatoes, fresh garlic, Parmesan cheese and mozzarella. Ground beef, rigatoni pasta, olive oil, butter, salt and pepper are also needed. In a large pot of salted boiling water, cook 1 pound rigatoni pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat.
Add 1 can good quality (28 ounces) crushed tomatoes; simmer until thickened, about 20 minutes. Print Recipe. Homemade Pasta | The Pioneer Woman Cooks. Make Ryan’s homemade pasta this weekend! It’s the right thing to do. First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. Let’s start this tutorial with Ryan’s words. “Two eggs per one cup of flour. Got it. Now let’s see it in action! Make a well in the flour. This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.
Once they’re cracked in… Start mixing it lightly with one hand… Until it’s all combined. Turn it out onto a floured surface… And begin kneading it, rolling and punching and pushing, until it’s done. See the texture of the surface at this point? Do you see how it’s “tacky” and not very smooth? There’s no right or wrong way to knead. Just be sure to take it out to dinner first. It’s all ready when it looks like this! Smooth, not sticky or tacky. When you’re ready, roll it out on a floured surface as thinly as it’ll go. I just love Lindy. Mmmmm. Friday Favorite - Macaroni Grill Penne Rustica. Bagged Lunch Ideas: Mediterranean Whole Wheat Pasta Salad with Basil Vinaigrette. I served a version of this pasta salad at the very first dinner party I ever hosted.
I was 16. I don't remember the exact occasion, but I'd invited a group of my nerdy high school friends over and we feasted on a Mediterranean inspired spread of homemade roasted garlic hummus, tzatziki, balsamic chicken flat-bread pizzas, bruschetta, crudite, and this salad. For dessert I made bread pudding with butterscotch sauce (two things I'd been obsessed with at that point in my life). There may have also been some Arbor Mist served, but we'll just forget about that part. I remember that this salad was one of my favorites of all the dishes, and that I made so much of it that my family and I ate the leftovers for the rest of the week.
This is a great salad for lunch; you can keep it as-is or add some grilled chicken or cooked shrimp to round it out. This also make a great salad for a picnic or outdoor barbecue since it's oil-based and will keep at room temperature for several hours. Linguini Tossed in a Vodka Blush Sauce with Sundried Tomatoes and Asparagus. I've never actually considered making a vodka sauce. It's my favorite dish that I'm constantly ordering at restaurants, but always thought would be complex to make and would require a hefty grocery bill with all of the unusual ingredients I'd need.
My assumptions couldn't have been further from the truth. A) this is the easiest dish to make, I'm still in shock and B) the only unusual ingredient was the vodka that I bought on sale for $10 and was assured by the salesman it would be great for cooking. It doesn't get any better than that! I was inspired to finally try this favorite dish of mine because I recently found it on a new favorite blog, The Pioneer Woman. The few ingredients this recipe requires was perfect for her allergies and is made without meat, while managing to still be a satisfying and filling meal.
This recipe is a must try! Recipe Tips:DON'T simmer this recipe for hours like you do other homemade tomato sauce recipes. Wash the asparagus: into a smooth consistency: E-A-S-Y Shrimp Scampi. Picture this: you're leaving work, dragging your feet. You had a long day and can't wait to get home. Traffic can't move fast enough. Oh shoot! You just remembered you forgot to take something out for dinner... a trip to the grocery store is the LAST thing you want to do.
You can always order Chinese, but they always burn the lo mein and the chicken never quite tastes like chicken... Sound familiar? Instead of loathing the predicament I described, I actually look forward to it now because I have an excuse to make one of my favorite meals! Start with putting your shrimp in a colander and running cold water over it until it's defrosted: If you bought whole shrimp like I accidentally did, here's how to devein a shrimp.
Then with a sharp knife, cut along the back of the shrimp from the tip to the tail, making sure not to cut too deep. Once your shrimp has been thawed and deveined, season with salt and pepper: Add the shrimp back to your pan and swirl in your butter: Serve and enjoy! Stuffed Shells. I haven't had stuffed shells in years. My mom used to make them every once in a great while when I was little. She also liked to make manicotti. That probably explains why I love stuffed pasta so much. I'll take any excuse to make a big pot of tomato sauce... add a creamy cheesy mixture and I'm beyond excited to make dinner. I've said it before and I'll say it again, there is nothing better than a big pot of homemade tomato sauce simmering in the kitchen. So when I randomly decided this week I was craving stuffed shells, I was looking forward to experimenting with my tomato sauce and a new ricotta cheese mixture.
This time I decided to kick my sauce up a notch with some bacon and ground beef to provide a smoky flavor as well as a hearty main course element to an otherwise appropriate side dish. A few simple steps and you can recreate this delicious and weeknight dinner appropriate meal for your family! Recipe Tips Next time I'm going to try making the tomato sauce without ground beef. Mediterranean Orzo Macaroni and Cheese. Bacon, Lettuce and Tomato (BLT) Pasta.
Pithy and Cleaver » Alone in the Kitchen with a Zucchini. Baked Lemon Pasta | The Pioneer Woman Cooks. How To Make Better Mac 'n' Cheese. To Die For Fettuccine Alfredo. Sicilian Chocolate Lasagna. Pasta with Sun-Dried Tomato Pesto. Le Cirque – PASTA PRIMAVERA. BACON CHICKEN ALFREDO PASTA. RIGATONI CHORIZO & CHICKEN AL FORNO. ITALIAN LASAGNA with Red & White Sauce. CHICKEN & BACON ALFREDO over PASTA. Stove Top Beer And Bacon Mac And Cheese. BLT Pasta: Bacon, Lettuce and Tomato. Carbonara. Baked Buffalo Chicken Pasta. Chicken Noodles | Chicken Noodles Recipe. Chicken Stuffed Shells Recipe. Pasta with Shrimp, Artichokes and Feta. Cooking with Cardamom on a Cold Winter's Night. Spring Lemon Pasta, Risotto Style. Pasta all'arrabbiata. Creamy Macaroni and Cheese. Chicken Pumpkin Stir-fry Recipe. LaSaGnA TiMpAnO.
Basil-Wrapped Salmon and Zucchini Pesto Tagliatelle Recipe. The Cook Abides. Spaghettini with Lemon Zest and Chives. Shrimp, Tomato, and Basil Pasta. Pasta with Zucchini, Tomatoes, Bacon, and Feta. Pasta with Creamy Cajun Sauce. Penne alla Vodka Recipes from The Kitchn. Teriyaki Chicken & Garlic Noodles & Meg Kat. Boy-Approved Spiked Pasta (Spaghetti with Vodka Cream Sauce) How to Make David Rocco's Lemon 'Ndunderi. Shrimp & Broccoli Fettuccine recipe. Crabmeat Ravioli with Clam Sauce Recipe. Mozzarella Stuffed Homemade Meatballs. Greek-Style Shrimp Scampi. Tortellini Primavera Recipe. Creamy Avocado Shells + the Clockless Oven | From the Little Yellow Kitchen - StumbleUpon.
My never ending pasta bowl. | girl meets life.