Spaghetti with Spinach Pesto and Turkey Meatballs. Whew…that was a stressful weekend…who would have thought a simple update would turn into a nightmare. There we were on Friday night updating our site, when all of a sudden it disappeared! Gone…vanished… it was awful … We had wiped out our whole blog, no more recipes, no more comments, no more statistics… nothing. After moments of shock, yelling, screaming, and a few tears we calmed down and found our most recent backup.
On Sunday night, after a few struggles, a little more yelling and help from tech support, we got the backup uploaded, we finally had our site back … Crisis averted. We made turkey meatballs, but as usual decided to add a few non-traditional flavors just becasue we could. Spaghetti with Spinach Pesto and Turkey Meatballs Spinach pesto is so easy to make, you can even keep it in the refrigerator for up to 3 days, just make sure you cover it with a thin layer of olive oil and tightly cover with plastic wrap. Created By: Joanne Yield: 4 You Will Need Spinach Pesto Directions Adam. Healthy Dinners in 40 Minutes or Less : Recipes and Cooking. Chicken and Tortellini Soup. Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles. Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Whenever it’s cold outside or I need some comfort or I’m hungry or it’s a day that ends in ‘y’, I turn to mac & cheese.
I’ve had to impose mac & cheese limits on myself to keep from eating it every day of the week. Can you believe that until maybe 3 or 4 years ago I’d never cooked anything other than the boxed kind? Let me be clear: This is stove-top mac & cheese. It’s perfectly delicious and satisfying comfort food that will solve all your problems and bring about world peace. OK maybe not that last part, but it’s definitely delicious. Printable Recipe Serves 2-4 as a main dish, 4-6 as a side Buy blocks of cheese and grate it yourself. Ingredients 3 cups frozen baby broccoli florets 1/2 pound elbow macaroni 1 1/2 tablespoons unsalted butter 2 tablespoons flour 1 1/3 cups milk 4 ounces sharp white cheddar cheese, grated 2 ounces pepper jack cheese, grated salt to taste Directions.
Lemon Spaghetti Recipe by Giada De Laurentiis. Exhibit #5978b on why I’ve lived in suburbia for too long: I found it more than a little bit exciting that they recently redid our Target. New carts! Fresh groceries! (and the pièce de résistance) In-store Starbucks! I pushed our cart up and down each aisle of the grocery section (which is a financially dangerous thing to do at Target) just to see what all they have now, hoping to find some potentially interesting on-the-package recipes to share here on this blog. Giada’s spaghetti was the first box I picked up and on the back was the recipe for Lemon Spaghetti that I’m sharing today.
Lemon Spaghetti From the back of the Giada De Laurentiis for Target Spaghetti box. Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes Yield: 6 servings 2/3 cup olive oil2/3 cup grated Parmesan cheese1/2 cup fresh lemon juice3/4 teaspoon salt1/2 teaspoon ground black pepper1 pound spaghetti1/3 cup chopped fresh basil1 tablespoon lemon zest Tagged as: giada de laurentiis, lemon, spaghetti. Better Than Takeout Orange Chicken. Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent.
I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? Am I a dork? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat.
Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken. Recipe: Spicy Oven Fries. Parmesan Roasted Potatoes. Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd.
You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.”
Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book.
You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts: Fried chicken. Last night was an absolute, spectacular dinner fail. Andrew got the summer plague – the kind that makes you achy all over and forces you to want to sleep most of the day, or at the very least just convalesce on the couch. We were hoping to make dinner at home, but the kitchen sent us a blunt do-not-attempt message –eventually we got it. We were elbows deep in the Season 2 of “The Wire”, and I was all, “What?! Ziggy?!! Really?!? But anyway – the dinner attempt. So we picked up the phone and got some takeout, and it was delicious. I take my kitchen failures in stride. Kitchen successes are as glorious as kitchen failures are debilitating, and one can’t happen without the other.
In my chicken-frying experience (which is surprisingly ample, for this New England Russian) I’ve learned a thing or two about how to consistently make good fried chicken. And last, but not least, don’t count calories while biting into your freshly fried chicken. Classic Fried Chicken Preparation: 1. 2. 3. 4. Pampered Chef Chicken Broccoli Wreath Recipe. Soup for Supper: 25 Nourishing, Delicious Soups | Apartment Therapy The Kitchn.
Buffalo Chicken Bites. It’s football season and I’m ready for some party food! Let’s take a quick time out from baby food posts, shall we? We had friends over this week for Monday Night Football and I immediately knew I had to try these Buffalo Chicken Bites that I had bookmarked. I also knew that if they turned out as good as I thought after reading about them on Stephanie and Melissa’s blogs, then these were going to instantly become a favorite – or should I say a staple – for our football parties.
And wouldn’t you know, I was definitely right on this intuition. One of the best things about this appetizer, is you can prepare these in the morning and keep them in the fridge until ready to bake. Stephanie, from Macaroni and Cheesecake, was brilliant for baking them instead of frying, which is the method I went with since they still end up crispy. If you love the taste of buffalo sauce, I recommend adding more of the hot sauce to the recipe. Preheat oven to 350 degrees F. Homemade Crispy Potato Tots (Tater Tots)
Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots. I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Serve for breakfast, lunch, dinner or even an afternoon snack.
I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves.
One Year Ago: Sweet Dinner Rolls with Honey Butter. Half-Assed Cooking: Wok-Free Chinese. It's not fast food. It's not slow food. It's...half-fast food! Part of an occasional, sloth-driven series. I admit it. Growing up in proud Chinese-American family, I used to be both puzzled and annoyed by the weird ideas non-Chinese had about Chinese food. More recently, I’ve noticed a more insidious and potentially harmful misconception that could wrongly turn good people away from Chinese food: the myth of the quick ‘n’ easy stir-fry. I’ve learned the hard way, however, that making a stir-fry when you’re tired and busy is almost always a bad idea, unless you REALLY know what you’re doing. Yes, stir-fries cook up quickly. In a proper stir–fry, everything must be cut perfectly: the shape of a cut must not only be compatible with the ingredient you’re cutting, but the other stuff in the dish as well. Also, the wok used for frying must be the right temperature: hot. 1. 2. 3. 4. 5. 5.
Elephantine: the baked mac and cheese. 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. I always sneak a few into my mouth after draining it.
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. Sweet Potato Risotto. So, last Monday, I promised to serve up some warm, scrumptious, holiday-worthy, meatless meals over the next few weeks – meals that would be right at home on a Thanksgiving table – and someone asked a very good question: Why can’t vegetarians just make a meal out of the sides? If this were the height of the summer, then a veggie plate would be a great option, but Thanksgiving sides are usually … not peak produce. They’re hefty. Starchy. Thanksgiving’s the one day when we all think it’s perfectly normal to have mashed potatoes, rolls, two kinds of sweet potato casserole, broccoli-rice casserole AND cornbread dressing in one meal. Have you ever OD’d on cornbread dressing? It’ll make you wish you were the turkey. Vegetarians definitely need their own Thanksgiving entree. Something like this Sweet Potato Risotto. Most risottos take a fair amount of time and quite of bit of babysitting while you slowly add stock to the rice, gently coaxing it into creaminess.
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