Yummy making big tummy... Son and Daughters #1 and #2 LOVE noodles.
They adore them. Husband likes them quite a bit as well, but Son and Daughters will take down more noodles than most people I know. To give you an idea, to feed all three of them, we have to order two large bowls of pho noodles (and they like the one with bits of beef and tripe and all the lovely extras). Fast Food: Creamy Shrimp and Mushroom Pasta. Lasagna Cups. 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. Recipes from Kevin & Amanda. This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard.
I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. Spaghetti and Meatball Pot Pie - StumbleUpon. Remember those meatballs I made for a “special idea” on Friday?
Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. About 15 minutes in, they started to brown. Evil Shenanigans - Baking & Cooking Blog.
Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night.
Cruftbox. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served.
The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit.
A bit of Mozzarella cheese on top of it all. Green Mac and Cheese. Mac and cheese is the ultimate comfort meal for Mandi and me.
We make it when it has been a rough day, or on a Sunday night to relax. It is very easy to make, super addicting when you eat it, and the best thing is there are always leftovers to bring in to work for lunch. We wanted to make some a few days ago so I looked at the site to see what Mac and cheeses I have done on here to make sure we made something different I would be able to post. Divine Pasta Casserole. It cooled down here, for the time being.
And if you’re wondering why I’m layin’ all over the floor, that’s just me, thanking God on my bare knees. Oh, I know I’m a major sissy, but seriously, the temperature in my back yard climbed to an astounding 105F (40.5C). This is Holland, people! I walked around for days yelling at everyone: “LEAVE ME ALONE, IT’S HOT”. We were not designed for these temperatures!
Fortunately I survived and last Saturday the temp dropped and that was not a moment too late. By accident, I think I might have created the best pasta casserole I’ve ever tasted. Ingredients: Pasta: 1 pound ground beef 3 cups uncooked pasta 1 14oz can tomatoes 4 fresh plum tomatoes 2 red onions 2 or 3 garlic cloves 1 bell pepper pepper salt oil Mornay Sauce: 2 tbsp butter 3 tbsp flour 1 1/2 cup milk 5 tbsp grated parmesan mace or nutmeg pepper salt Directions: The sauce prepping will only take you a minute or two, if you cut fast that is. Cut the red onions in coarse pieces or wedges.