Slow Cooker Spaghetti Marinara Sauce Recipe. | Mama Loves Food. Poblano Mac 'N Cheese. Happy Sunday, y’all! Since it’s Sunday, it must be time for #SundaySupper! This week’s #SundaySupper theme is ”Kids in the Kitchen”. We’ve invited all of the children in our lives to get into the kitchen and start cooking! I’m lucky. He’ll eat calamari, fish of all sorts, sushi, spicy foods, sour foods…all of it! When we were handed our #SundaySupper theme, I knew I’d be approaching this week differently than some other participants.
J is 16 years old. A fantastic way to introduce new dishes to kids is to prepare foods that you already know a child enjoys, but change them up a bit by adding new ingredients and/or flavors to them. Enter this Poblano Mac ‘N Cheese from The Homesick Texan (my favorite cookbook, y’all. get it. you won’t be sorry.). What kid doesn’t like macaroni and cheese? This recipe expands on that childhood favorite by adding a bit of spice and a few different flavors. J rolled up his sleeves and got right in the kitchen with me for this dish. And this mac ‘n cheese? Foodbuzz. Caprese Pasta. Cook pasta according to package directions and preheat oven to 350. While pasta is cooking, heat tomato sauce in a small saucepan. When the sauce is warm, stir in the cream and parmesan sauce.
Allow the sauce to simmer for a few minutes or until the parmesan is nicely melted and the sauce is smooth. Halve the grape tomatoes, cube the mozzarella, and slice the basil into thin strips. Once pasta is cooked, drain and add it back to the pot you boiled it in. Add the grape tomatoes, the mozzarella, and the basil to the pasta mix and stir until well-combined. Pour pasta into a 13×9 baking dish and bake for 25 minutes, or until dish is warmed through and cheese is melted. I adore caprese. This isn’t a “saucy” dish. Delicious doesn’t have to be difficult or time-consuming. Make sure you check out all of the other Easy #SundaySupper participants for some easy and delicious meals you can whip up in a snap!
~Renee from Magnolia days is making Spaghetti with Meat Sauce! Sandra's Easy Cooking: Saffron Risotto with Butternut Squash. Risotto with Chicken & Saffron. Hello Everybody.. sorry 'cause I didn't post for a while. This nice weather cannot keep me inside, but I am sure you all are having great time outside too. I am sharing today one of my favorite risotto recipes. It is very easy and flavorful, creamy and spicy..and aroma, aroma will make you reach for some more, but please eat responsibly because this is one of bit caloric foods and you really do not need much for you to be full...so when your belly say: "I am full" you should really stop!!! OK...let's start! Prep time: 10 minutesCooking time: 20-30 minutesServes 4Ingredients:1 Tbs. Unfiltered Extra Virgin Olive Oil1/2 cup Onion, minced3 cloves Garlic, sliced1 cup Chicken, cut into small pieces1 1/2 cups Arborio rice2 Cups Vegetable Stock (preferably homemade)+1 cup water1 teaspoon saffron threads3 Sage leaves1/2 cup Heavy Cream1/2 cup Fontina Cheese, coarsely gratedSea Salt and ground Pepper to taste *optional Garnish:Parmigiana cheeseFresh MintDirections: How to make Vegetable stock: Hugs!
Recipe: Blanquette de veau (veal stew) By Debra Fioritto La Reynière calls it "virginal, naive and timid. " Sokolov says it's a "white goddess" and "a milkmaid...pure and playful. " Jean-Louis Flandrin, who wrote a book on it, says, "it is a family dish and haute cuisine at the same time. " For me, this dish represents what French cuisine does best, for just as Perrault's Cinderella transforms herself from a lowly housemaid to an elegant Princess, this dish takes common ingredients and techniques and turns them into something elegant and refined...and I can recreate it at home. Blanquette de veau can be considered an institution of French cuisine. Indeed, noted food critic and author Raymond Sokolov included it in his book The Cook's Canon: 101 Classic Recipes Everyone Should Know. The title of the dish gives you a hint as to what to expect—at least visually.
Blanquette de Veau à l'ancienne 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. To serve: Would you like to propose a story? Subscribe for free and never miss a story. Featured selections: Tagliatelle with Chestnuts, Pancetta, and Sage Recipe at Epicurious. I made this for my parents last night when dark and stormy weather put an end to our original plan to fire up the grill. I used fresh pasta, locally raised/cured pancetta, and some lovely chestnuts from my father, a great urban forager for our time. in a recipe of this nature, the quality of the ingredients is critical, and makes the difference between good and transcendent.
As I had to peel my own chestnuts and grate the parmigiano-reggiano by hand, this ended up being quite the labor of love, but once the grating and chopping was complete, things really moved quite quickly. The flavors and texture were phenomenal, though I would personally decrease the chestnuts ever so slightly..just a matter of taste. As the dish is quite rich, I recommend a salad with a light vinaigrette to offer some balance.