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15min Pasta with Tuna | Travel For Taste. This dish really takes only 15min. You will easily prepare this delicious tuna sauce while your pasta is cooking! Perfect after long day at work! PLEASE visit our Facebook page: LIKE us to stay in touch! (New posts every day!) (Please LEAVE A COMMENT if you feel like- I will be very happy to see there are people passing by! For 2 big portions: - 150-200g pasta (my favorite here: Tagliatelle!) 1. 2. 3. 4.

Enjoy sprinkled with some chives! THE SIMPLE VEGANISTA. The pig & quill | salty scribblings on food, love and miscellany. Buttermilk roasted chicken | Marin Mama Cooks. It’s so nice to have an arsenal of quick and easy weeknight meals that don’t taste like they were quick and easy to make. I want to serve my family healthy, real food during the week, but I don’t always have the time to make something elaborate. I have a boatload of easy week-night meals in my repertoire, and this chicken dish is one of those. This is one of those chicken dishes that you will make at least once a month, if not more. It’s one of my favorite chicken recipes because you can throw the marinade together in less than 10 minutes and then let it sit anywhere from 8 to 24 hours. It’s a great make-ahead dish, perfect for a weeknight dinner or fancy enough for a dinner party.My kids LOVED this dish as well as John and I.

The buttermilk gives the chicken a wonderful and tangy flavor and the chicken stays so moist and tender. Zoe kept commenting that the chicken was so tender in contrast with the crispy skin. I could also see throwing some chicken legs in the mix as well. Wild Greens and Sardines: Creamy Goat Cheese Polenta, Soft-Boiled Egg, and Herb Pesto.

Cherry on My Sundae. Sött & Salt - Wihooo! Gissa tre gånger vems födelsedag det är idag? Jajemensan! Min. För 15 år sedan kom jag till världen klockan 19:45. Jag skulle först vilja tacka mina söta kompisar som var så snälla och bjöd på hembakad tårta idag. Sen så ska jag nu gå och fira mig själv lite mer. Oh sweet banana vad gott. Men innan bjuder jag på receptet på middagen jag bjöd tjejgänget på. Linguine con pomodoro, vino bianco e gamberetti ca 4 större portioner 500 gram linguine en näve minitomater 3 dl enkel tomatsås smaksatt med basilka ( gör själv! Olivolja 5 dl vitt vin 2 klyftor vitlök, pressade ½ morot en halv näve hackad salladslök 300 gram skalde räkor ( t ex från frysdisken, tinade ) en näve färska basilikablad Fräs vitlöken i rikligt med olivolja.

Riv moroten med ett rivjärn och låt den fräsa tillsammans med vitlöken. Koka pastan. Häll i tomatsås, vitt vin och tomater. Lägg i räkorna och salladslöken i såsen. Låt såsen koka upp. Blanda ner linguinen i stekpannan och servera i allt ihoprört i en stor skål. Fettuccine with Pork, Greens, and Beans Recipe: Bon Appétit. Place pork in a large roasting pan. Using a paring knife, make 8 evenly spaced slits in pork; slide 1 garlic clove half into each. Season pork with 2 teaspoons salt, cover with plastic wrap, and chill at least 1 hour or up to overnight. Preheat oven to 325°. Uncover pork and roast until very tender, 3 1/2-4 hours.

Grilled Herb Skirt Steak With Lemon-Feta Potatoes. Fall Mexican Rice Bowls | Simple, Easy, Everyday Recipes. Fall Mexican Rice Bowls Beans and Legumes, Main Dish, Mexican, Poultry, Rice | 11 comments These Fall Mexican Rice Bowls are an easy recipe that I put together a few weeks ago after I had the opportunity to chat with Chef Connie Guttersen about putting together a new, simple family meal idea. Connie challenged me to create a recipe that aimed for simple, easy, and everyday with ingredients that could be found at any common, non-specialty grocery store. She suggested that I develop a recipe that contained 2 varieties of beans, plus at least 2 vegetables and 1 grain for a nutritionally dense recipe. I am a fan of simple and easy. I chose to work on a Mexican Rice Bowl that could easily be adapted depending on what vegetables were on hand. Kale and sweet potatoes offer bright appealing colors and interest while also providing a diverse nutritional palate. Tips for Simple, Easy, Everyday Meals Make a Plan We’ve all been there.

Fresh Is Best Prepare in Advance Cook Once, Eat Twice (Linkup closed) Brie, Bacon and Basil Pasta. Is there really anything more comforting than pasta? What about pasta and bacon? Okay, what about pasta, bacon and brie cheese? Right? It’s basically a match made in heaven and we all need to grab a bowl of this immediately. I made this 2 weeks ago on a whim because I had some leftover brie from a dinner party and decided throwing it into some freshly cooked spaghetti was the sensible thing to do. I was a little worried because I didn’t know what the brie would do, but the result was mind blowing. Melted brie + spaghetti. Fast forward a few days later and I decided to do it again. So the second time I decided to get extra snazzy.

So I’m for sure adding this quick and easy dish into the regular rounds of dinner. Brie, Bacon and Basil Pasta Ingredients 10 oz pasta1/2 cup pasta water - reserved4 pieces think sliced bacon1/2 yellow onion, thinly sliced2 cloves garlic, minced1/2 lb brie, cut into cubes10 basil leaves, cut into a chiffonadeKosher salt and freshly cracked black pepper to taste.

Cheddar and Jalapeño Biscuits Recipe. Taste the jalapeño. If too mild, include the seeds, if hot, use just the flesh, not the seeds. Adjust the amount to taste. Pepper Jack or Monterey Jack cheese can also be substituted for the cheddar. Method 1 Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. 2 Make a well in the center of the flour mixture. 3 Turn the dough out onto a surface lightly dusted with flour. 4 Form the dough into a disc about 3/4-inch to an inch thick. 5 Place on a Silpat-lined or parchment lined baking sheet, with at least an inch or two between the biscuits. Spinach, Caramelized Onion & Roasted Pepper Open-Faced Sandwiches. Cooking With Ryan: Pasta Carbonara. Pastor Ryan’s nice. He didn’t want you guys to miss a brand spankin’ new recipe this morning just because I spent an entire weekend eating leftover lobster tail on my hotel bed, And leave it to a pastor to make one of my absolute favorite and most heavenly pasta dishes known to mankind, a recipe that also happens to be the most fattening pasta dish known to mankind.

There’s a correlation there, you know. Enjoy, and I’ll see you in my kitchen tomorrow! -PW Hey there everyone! Today will be a good day. Today will be a good day because bacon and eggs are going to come together with pasta, and for that reason alone, today shall be called good. Pasta alla Carbonara is a traditional Italian dish we Americans have pretty much perverted with all kinds of crazy stuff. For this recipe, we’ll need: Now, as is the case with all good things in our lives, we’ll begin with BACON.

First, slice up 1 pound of bacon into pieces about one inch wide. In the meantime, we can slice up our garlic. Yum. Now MIX! BLT Carbonara. I feel like we’ve been crazy busy lately – it’s always something on our schedules one weekend or another. Poor Jon just got to brew beer for the first time in two months last week! Plus, we’d all been sick for pretty much the entire month of January. Stomach bugs? Check. Coughing up lungs? This has been the first week this month where we’ve all felt good, and I’ve been playing catch-up with house chores that kind of got put by the way-side while I was sick myself, or playing nurse maid.

If you’re worried about using raw eggs in your pasta – hear me out. The original recipe just calls for bacon and tomatoes, but I happened to have a half a bag of baby spinach hanging out in the fridge that I needed to use – and thought that a green leafy component would make it a BLT, which is always a fun twist. BLT Carbonara Whisk together the eggs, cream and Parmesan together in a bowl. Meanwhile, prepare the pasta according to the instructions on the box. Source: adapted from So Tasty, So Yummy. Loaded Baked Potato Soup (Crock Pot) Now that we've moved and Caroline has been in school for a few weeks, we've developed a little routine. She doesn't have school on Monday, so we usually run some errands in the morning, have lunch while we're out, then after Smith takes a nap, we go do something fun - library, playground, go shopping, etc. So with busy days, I don't really have the energy to make a big elaborate dinner that night.

Enter the crockpot. I've been making crockpot meals the past few weeks, and it's been perfect. Baked potato soup has long been a favorite of mine, so I was excited to try this version. The soup cooks for a few hours, then some of the potatoes are removed, mashed with a little bit of cream, and returned to the crockpot to thicken up the rest of the soup. Busy days and cooler weather call for crockpots and soup, and this one is most definitely a winner! Slow Cooker Loaded Baked Potato Soupadapted from Slow Cooker Revolution. Grilled Eggplant and Roasted Red Pepper Sandwich with Halloumi. Up next for my homemade roasted red peppers was to use them in a sandwich along with some grilled eggplant and halloumi. Halloumi is a Greek Cypriot cheese that fries well, retaining its shape rather than melting and gets 'squeaky' once fried.

Simple fried halloumi with a splash of lemon juice is amazing all by itself but it also makes a great addition to a sandwich such as this one! I am still a little conflicted as to whether I should be diving into fall dishes or relishing the final days of summer and summer won out with this sandwich and I finished it off with field ripened beefsteak tomatoes and some fresh homemade basil pesto ! Get ALL 8 Closet Cooking eCookbooks in a bundle for 60% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Grilled Eggplant and Roasted Red Pepper Sandwich with Halloumi Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4 ingredients directions. Spaghetti with Rocket, Spinach & Pecan pesto. After a wonderful weekend in Cape Town celebrating my book launch, browsing food markets and eating way too much food, I came home longing for light and fresh food. I decided to make this pesto by combining the contents of my fridge, if I have to be quite honest. I’ve tasted rocket pesto before and loved the peppery flavour the leaves add to a traditional pesto. I didn’t have any pine nuts but found some pecans in my pantry and then to add bulk, decided to add fresh spinach. Finished with Pecorino, garlic and lemon, this pesto turned out to be one of the most delicious I had ever tasted. What I love so much about this pesto is that it doesn’t dis-colour like basil pesto does. It stays beautifully, bright green and I just adore the aroma when it hits the warm pasta.

Spaghetti with Rocket, Spinach & Pecan pesto Place the spinach, rocket, pecans, garlic, lemon juice and Pecorino in a food processor and blend. Savory Galette. So I went to Arkansas last week. Did you know that? No? I totally went to Arkansas last week. Took meeself a leetle roadtreep. And it was actually nice to be alone, because man, you don’t even want to know the amount of Lilith Fair barfage that took place in that car. Aaron sits in the passenger seat, ripping his ears off and crying. So yeah, I went to Arkansas last week all by myself. And I want to pretend it’s because I’m this mysterious lone ranger who seeks the open road for solace, adventure and spontaneity, buuuut I’m not. Oh you don’t want to travel me ever ever ever? The plans this time around happened to be a plethora of family birthdays. I love Christina. Anywayanywayanyway, I cooked. By the way, my mom would like you to know she’s getting a new stainless steel stove soon, so it will match the rest of the kitchen.

Moms. Ohhhhhh my word, you guys. Galette. Savory Galette: (recipe inspired by my bestie) What it took for 2 galettes, or 12 small slices: Preheat oven to 415. Aaaand got.