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Pastas

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Mini Lasagna Cups. 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? And so fun to eat, no utensils needed. The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. Start with one pound of lean ground beef for the meaty lasagna sauce. For spaghetti and lasagna I also like to add a pound of sausage. You can even brown them in the same pan at the same time for ease. Now this makes a ton, so here’s what I do. Here’s 1/4 of the meat mixture with 1 cup of spaghetti sauce. Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce… Perfect, Creamy, Fettuccine Alfredo. Do you want the most perfect, flavorful, creamiest Alfredo sauce in the *entire* world? This recipe is seriously, the best. I could eat this every day. This is the perfect “for company” recipe when you want to serve a delicious dish that everyone will *love* and will super-impress your guests and have them all *begging* for the recipe. And it has a nice presentation on the plate! I adapted this recipe from a recipe on the Sunday Baker’s recipe blog. Here’s how I make mine.. Rinse 1 lb boneless, skinless chicken breasts in cold water. Layer between 2 sheets of wax paper and pound until even thickness. I almost always pound my chicken breasts, no matter what method of cooking, because if they’re even, they’ll cook more evenly *and* I think they make a better presentation.

Now for the marinade… Ingredients: 1 egg, beaten 1 cup milk + 1 tbsp lemon juice (mix together and let sit for 10 mins and this becomes a substitute for buttermilk) 1 1/2 teaspoons garlic powder The Breading Mix… Meanwhile… Becky Higgins’ Garlic Chicken Farfalle. Oh. My. I just tried this recipe from Becky Higgins and OH MY.

It is seriously the most flavorful, most AMAZING tasting pasta I have EVER had!!! Beats ANYTHING I’ve ever had at Olive Garden HANDS DOWN. And it was soooooooo super amazingly easy, you MUST try this. Okay, enough with the teasing, and onto the recipe!!!! 16 oz. Okay, my adjustments… If this were my recipe, I’d call it Spicy Chicken Farfalle. Make for: Dinner / Main DishTags: bacon, chicken, pasta. Grilled Chicken Pasta in a Tomato Cream Sauce. Have you tried the The Pioneer Woman’s Penne a la Betsy yet? I tried it a few weeks ago and Oh. My. Gosh.

It’s wonderful! The first time, I made it following her directions exactly and used shrimp. First, rinse your chicken breasts in cold water, then lay on some wax paper. Cover with another sheet of wax paper. And pound breasts with the smooth side of a mallet until even thickness. You don’t want to get them too thin, you just want them to be even, so they’ll cook evenly.

Season both sides of the chicken with Montreal Steak seasoning. At this point, you can either grill the chicken outside, or if you prefer, you can cook it in a skillet inside. For Grilling… Preheat grill for medium high heat, lightly oil grate (we spray with Pam for Grilling), and grill chicken breasts on medium high heat for 6-8 mins each side. Or… Heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Now let me stop you right here. Let’s start making that pasta right now. Now. Slice it up! Okay. Now. Mac & Cheese. I am *in love* with this simple, no-frills mac and cheese. :) My granny used to make this all the time- she knew it was my favorite and always had it ready whenever I came to visit. :) It’s a delicious quick-and-easy side dish- no fancy or unnecessary ingredients, just pure, unadulterated mac and cheese. :D It’s definitely one of my go-to meals- I almost always have all the ingredients on hand- and the baking time / temp isn’t too picky so I can usually just pop it in the oven with whatever my main dish is. :) The ingredients: noodles, butter, salt, shredded cheese and milk Boil and drain noodles in salted water.

Since it’s just the two of us, I boiled 2 cups of penne pasta. That’s enough for 2-3 servings as a side dish. Top with plenty of the good stuff- shredded cheese. Repeat layers of noodles, salt, butter and cheese until you run out of noodles. Now the milk. Bake, uncovered, in a preheated oven for about 30 minutes. Speaking of seasonings, I love them. Cheesy Mac & Cheesy.