Italian / Parmesean / Pasta Related

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Garlic-Seared Broccoli
Pepper and Sausage Pasta
Easy Chicken and Balsamic Peppers Recipe
Entrée Recipe: Smoky Stuffed Peppers
Mac And Cheese: Twists On The Classic (PHOTOS)
Crockpot Parmesan Garlic Chicken with Whole Wheat Orzo My only resolution is to eat more delicious things in 2012 than I ate in 2011. That sounds fair right? I like to be fair. So fair that I even took some pictures of broccoli. Oye. Crockpot Parmesan Garlic Chicken with Whole Wheat Orzo
Grilled Shrimp and Cilantro Pesto Pizza Recipe : Bobby Flay Grilled Shrimp and Cilantro Pesto Pizza Recipe : Bobby Flay Ingredients 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging 1 1/2 teaspoons salt 3 teaspoons olive oil, divided, plus more for brushing dough 2 cups grated Monterey Jack cheese Cilantro Pesto, recipe follows Grilled Shrimp, recipe follows Cilantro leaves, for garnish Directions In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt.
Mozzarella Stuffed Homemade Meatballs Mozzarella Stuffed Homemade Meatballs 2 tablespoons extra virgin olive oil 1 pound lean ground beef 1 large egg
Bring this hot spinach and artichoke dip to your next football party, no one will know it's light! Football season is here! I usually like to make my Skinny Buffalo Wings, along with one of my many meatball recipes such as Swedish Meatballs, Southwest Turkey Meatballs, or Asian Turkey Meatballs. I also have tons of fabulous Skinny Dip options for your to bring to your next football party! This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat. I served this with Pretzel Crisps, but baked chips would also be great. Hot Spinach and Artichoke Dip Hot Spinach and Artichoke Dip
Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce Someday, science will catch up with my summertime needs and create a popsicle that sustains life. Until then, I’m looking for every shortcut that will keep me from having to turn on the stove or oven any more than absolutely necessary. Today, my shortcut was a big batch of Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce. Yes, I had to turn on the stove, but only for about 15 minutes. Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce
Chicken, Wild Mushroom and Roasted-Garlic Sauté Dana Gallagher total prep Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness. 1. Chicken, Wild Mushroom and Roasted-Garlic Sauté
Chicken Scarpariello Quentin Bacon total prep To make her Sunday-supper scarpariello -chicken sautéed in a tangy lemon glaze with bell pepper-Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Chicken Scarpariello
Baked Pasta with Sausage and Spinach Baked Pasta with Sausage and Spinach Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family! This is also easy to make ahead, then pop it in the oven when you are ready to eat. If you like to freeze meals ahead for the month, this freezes well after baking. To freeze, I like to cut it in portions when it's cold, then wrap them in plastic and freeze individually. When frozen you can put them in large freezer bags and label them so you can take out as many or few pieces as you want at a time.
Creative Leftovers Toss remaining 1/2 cup pesto with 1/2 lb. hot cooked pasta. Note Chicken-Pesto Skewers recipe Chicken-Pesto Skewers recipe
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini!
If you have any wonton wrappers leftover from the Crispy Southwestern Wontons, here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas? Mini Lasagna Cups
This recipe was a total accident. Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge. Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast. I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies. Then I asked Kelsey what flavor she was in the mood for, for the veggies. edible perspective - Home - Curry Grilled Zucchini Roll&Ups
After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. Stuffed Shells with Sausage and Spinach Recipe
Creamy Caprese Pasta
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