Pasta
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Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination.
Cajun Chicken Pasta
Raw Sundried Tomato Cashew Pesto Sauce & Zucchini Pasta (gluten-free, dairy-free, soy-free) 1/4 cup sundried tomatoes, fill water in cup and soak while setting up 1 fresh tomato 1/2 cup raw cashews 1 handful fresh chives (or 1 scallion) 1-2 cloves fresh garlic 1/2-1 teaspoon dehydrated red chili peppers (depending on heat tolerance :) 1 teaspoon sea salt 1/2 teaspoon dulce or kelp 1 teaspoon fresh peppercorns, ground 1 teaspoon dry oregano 1 teaspoon Italian Seasoning 2 tablespoons lime juice 2 tablespoons Extra Virgin Olive Oil (cold pressed) 1-2 Zucchinis - depending on size Combine all ingredients (except zucchini and olive oil) in the blender.
Raw Sundried Tomato Cashew Pesto Sauce & Zucchini Pasta (gluten-free, dairy-free, soy-free)
August 1, 2008 Tomato Sauce From Scratch by IsaChandra At the end of the summer you might notice your Italian American friends unable to play croquet with you for an entire weekend because they’re “making sauce.” I was always really jealous of this ritual. Jealous because it was the essence of a domesticity that always seemed out of my reach.
Tomato Sauce From Scratch
Tonight I was feeling like making the ultimate comfort food: Mac and cheese.....in the slow cooker. This was absolute heaven. CAUTION: Clearly this is not the greatest thing to be eating if you are watching your weight...unless you can tweak it a bit to make it less...well...fatty, cheesy, and greasy, while still maintaining the incredibly high deliciousness factor ;) You will need the following ingredients: - Olive oil or cooking spray, such as Pam - 1 1/2 cups of milk - 1- 12 oz can of evaporated milk - 1/4 cup unsalted butter (or margarine), melted and cooled to room temperature - 3 large eggs - 1/2 tsp salt - 3 cups shredded Italian blend cheese -- I used the Kraft Italian blend. - 1 pound of elbow macaroni, partially cooked (I boiled it for 5 minutes so it was just slightly tender, but not completely cooked) - Black pepper, to your own taste - 1/2 cup grated parmesan cheese -- I actually used a blend of grated parmesan, romano and asiago.
Slow-Cooker Mac and Cheese
Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. My hair in a scrunchy, the stretchy grey comfy-pants are on, I was totally rocking the whole I-don’t-give-a-care-what-I-look-like-it’s-my-day-off look like nobody’s business. I’d once again put laundry on the back burner that afternoon {who has time for THAT?}
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce:
Ron’s Ultimate Spaghetti Sauce
This is a fantastic spaghetti. I never, never order spaghetti when we dine out. I find it very bland, offering mostly tomato sauce without much flavor. This is our family recipe and I hope you enjoy it as much as we do.
There is no denying that a delicious bowl of pasta is satisfying and delicious...but did you know that you can still have "pasta" without the carb overload? Spaghetti squash is a delicious and healthy alternative that is high in fiber and low in calories. Once cooked the inside of a spaghetti squash looks just like pasta and you can make it however you would normally make a pasta dish.
Skinny Spaghetti
Pesto
Mac and Cheese
October 18th, 2008 by katie I love this recipe. It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget. 4-8 oz fettuccine or linguine 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same) 8 oz fresh, sliced mushrooms 2 garlic cloves, minced 3 oz cream cheese, cut into small pieces 2 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have) 2/3 cup boiling water (from your noodle pot) 1 lb cooked shrimp (feel free to buy frozen- gasp !)
Fast Food: Creamy Shrimp and Mushroom Pasta
Oh my sweet darling husband. If you covered a flip flop with a cream sauce, he would probably love it. So naturally, I had high hopes for this recipe. Sautéed chicken with a cheesy cream sauce full of spinach and peppers. How could you go wrong? My hubby says this is one of the best “diet” foods I’ve made so far.
Tuscan Garlic Chicken
I am not (not!) exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights. You know. Those nights when dinner just ain’t happening.