Spicy Sausage Pasta My absolute favorite dinners are the easy weeknight kind. The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. This amazing little pasta dish is one of my favorite recipes from one of my favorite cookbooks, The Best Simple Recipes from America’s Test Kitchens. So let me tell you about this pasta dish. First things first — the sausage. So first, add a little olive oil to an oven-safe skillet over medium-high heat until just smoking. Add the sausage. And the onions. Here’s my little secret. Oh my gosh. Next add the dried pasta — this is so easy! Dump in some Ro-Tel, you don’t even have to drain it first. And the chicken broth. This is another brand that I love. Add the cream and 1/2 teaspoon each of salt and pepper. Like this. Dig in! 1. 2. 3.
Tortellini with Artichoke Sauce « Tried and Tasted Recipes Source: Food Network Magazine, March 2011 I changed this recipe around and like what I came out with. The original called for Agnolotti and I used Tortellini. It also called for frozen artichokes, but I find those have zero taste so I used ones packed in oil and drained them. Total Time: 25 min Prep: 15 min Cook: 10 min Yield: 4 servings INGREDIENTS 1 9-oz package frozen artichoke hearts, thawed and coarsely chopped (I used ones packed in oil and drained them) 1 C half-and-half (I used 1C milk w/ 2 Tbsp flour and 2 tsp parmesan stirred in) 1 clove garlic, smashed 1/8 teaspoon red pepper flakes Kosher salt 1 cup frozen peas (do not thaw) 1 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli (I used tortellini) 1/4 cup finely grated parmesan cheese 1/4 cup torn fresh basil leaves (I used 2 Tbsp dry basil) Meanwhile, bring a large pot of salted water to a boil. Like this: Like Loading...
CREAMY BACON CARBONARA When I die and go to heaven . . . I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that I figured you didn’t need any pictures to make it. This recipe comes from The Kitchen Bitch Cookbook. “That’s even worse than the name of this blog!” I could easily consider this my favorite meal. Creamy Bacon Carbonara 2 eggs ¼ cup Cream or Heavy Cream (Whipping Cream) ⅓ cup Parmesan Fresh diced Parsley or dried flakes ¼ tsp. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. 2 eggs 1/4 cup Cream or Heavy Cream (Whipping Cream) 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect)
Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad Recipes from The Kitchn I spent last week on the coast of Northern California, splitting the time between Marin County north of San Francisco, and Big Sur to the south. We drove north to south in the middle of the week, through golden hills and irrigated rows of green. Suddenly, with fields all around, I sniffed. Gilroy's special aroma, which can be fully experienced even from a fast-moving car on a highway outside town, is well-documented. I admit that I rather liked the smell of Gilroy, musky and sweet, all-encompassing. It also blooms overnight in the fridge; this is a good pasta salad to make a night ahead. So don't be afraid of the three whole garlic heads; roast away, remember Gilroy, and enjoy garlic in all its many tastes. Roasted Garlic, Olive and Tomato Pasta Salad serves 6 as a side or 4 as a main Heat the oven to 400°F. Cook the pasta according to directions. Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Serve slightly warm or chilled.
Easy & Healthy Shrimp Scampi « Smoked 'n Grilled My wife came across this recipe a couple of years ago and suggested I try it since I love shrimp so much. It’s a very healthy version of shrimp scampi and it’s amazingly easy to prepare. I tend to go for the surf and turf when we go out to a restaurant for dinner. Most restaurants prepare shrimp scampi in a lot of butter and white wine, where this recipe has no butter and cuts the white wine with low sodium chicken broth. So give this one a try. Modified for a printable and Google friendly recipe format on 12/13/2012. Easy & Healthy Shrimp Scampi Ingredients 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges Preparation In a large nonstick skillet, heat the oil.
Linguine With Fennel Tuna Sauce Recipe Details Preserve Dried Goods and Store for Up to 20 Years!! A couple of months ago I was reading one of my favorite magazines, Countryside, and came across an awesome article about oven canning. I had personally never heard of it before, but was intrigued. So I followed the directions step by step and am now addicted (just one of my natural addictions) to preserving dried goods. Even though store bought dried goods will last for a couple of years, chances are within a certain length of time weavels and other bugs will get into them and they will begin to taste stale. Oven canning these goodies will preserve them for long periods of time, which is awesome for the emergency prepper, like myself. Here is a rundown for the process of oven canning. What you need: Dried goods (rice, pasta, cereal, dried fruit, dried vegetables, dried herbs, etc) Canning jars of any shape or size Canning lids to fit the canning jars Cookie sheet Paper towel Water Step 1: Preheat oven to 200 degrees. Step 2: Place cookie sheet into preheating oven.
Linguine With Shrimp Scampi Recipe from Ina Garten, Barefoot Contessa Family Style Vegetable Oil Kosher salt 1 1/2 pounds linguine 6 tablespoons (3/4 stick) unsalted butter 5 tablespoons good olive oil 3 tablespoons minced garlic (9 cloves) 2 pounds large shirmp, peeled and deveined (just buy them that way) 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh parsley Grated zest of 1 lemon 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 lemon, thinly sliced in half-rounds 1/4 teaspoon hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. When the pasta is done, drain the cooked linguine and then put it back in the pot. This is so easy, I promise.
Sweet & Savory :: The Caramel Jar Blog: Recipe :: Cream Cheese Grits It's rare for me to take a break from my handmade caramel business, but I recently went to New Orleans for a fabulous family wedding and was introduced to the best grits e.v.e.r! In usual caramel girl form, I was determined to figure out a way to recreate these velvety, smooth grits at home. Note to those that have been turned off of grits for life: these are not the horrible, grainy, undesirable grits, but rather, grits that you may dream about! At least I do! Take a peek at the recipe I used and a few photos after the jump. From Mr. Serves 6 2 cups heavy cream 2 cups whole milk 1 cup stone-ground grits {We used Bob's Red Mill) 1/3 cup mascarpone cheese {I substituted Cream Cheese} kosher salt and freshly ground black pepper to taste Directions: In a medium saucepan, bring cream and milk to a simmer over moderately low heat. Take a peek at a few more of our favorite recipes!
cutesy jingles This meatless Monday thing, I’m getting the hang of it. Don doesn’t like the idea of meatless Mondays (Boys. They like meat). Even worse for him is that Tuesdays end up being meatless, or at least pescatarian, because we do Taco Tuesdays at Rubio’s and eat nothing but fried fish tacos (Tuesdays are also Teatime Tuesdays, and I lay off on the coffee). But! This is a tweak on the lemon garlic gnocchi that I posted a long time ago. Everything is eyeballed because this is one of those lazy day recipes, but you get the gist of it. Lemon Garlic Spaghetti – serves 2 4 oz dry spaghetti 1/4 cup grated parmesan 2 tsp olive oil 1 clove garlic 1/2 lemon 2 tbsp pine nuts 5-6 basil leaves, chiffonaded First, start your garlic oil. Chiffonade some basil leaves. Then you take some cheese… Some pine nuts… And dump it into a large bowl, with the garlic oil, garlic chunks and all. We paired it with some South African wine, which are always sulfuric and headache inducing (at least to me)*.
Baked Spasanga I came across this recipe on food.com. The description said this was the recipe for a dish at the restaurant Cheddar's. I've never been to (or heard of) Cheddar's, but the recipes sounded delicious. I immediately added it to the weekly menu. This was similar to my Baked Cream Cheese Spaghetti Casserole, but cheesier. Baked Spasanga(Printable Recipe) 24 oz spaghetti 32 oz mozzarella cheese, grated (yes - 2 lb of cheese) 8 ounces ricotta cheese 8 ounces sour cream 1 1/4 cups half-and-half 1/2 cup grated parmesan cheese , divided 1 tsp oregano 1 tsp basil 1/2 tsp pepper 1 tsp minced garlic 1 tsp salt 1 jar (26oz)spaghetti sauce 1 lb italian sausage or ground beef Preheat oven to 350 degrees. Cook spaghetti according to package directions, drain. In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Remove pasta from oven.
Seashells with basil, tomatoes, and garlic | BigSisLilSis July 8, 2012 This seashell pasta dish was a big hit at our 4th of July gathering and it’s perfect for any outdoor cookout or picnic! For outdoor get-togethers, I prefer to take side dishes that don’t have to be kept warm or cold; just to make it easier. Since this one doesn’t have any mayo, it’s perfect served at room temperature. Seashells with basil, tomatoes, and garlic (adapted from Sunset Magazine, June 2012) 1/2 c. extra virgin olive oil 3 garlic cloves, finely chopped or minced 3/4 t. sea salt 1/2 t. red pepper flakes 1 pt. small cherry or teardrop tomatoes (I used sugar plums) 1 lb medium seashell pasta 1/2 c. Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic. Remove from heat and place in a large bowl. Meanwhile, cook pasta as package directs for al dente in a large pot of salted water. Voila! Enjoy! BigSis’ Vegan Twist: This recipe would be a piece of cake to veganize. ~LilSis
Million Dollar Spaghetti Million Dollar Spaghetti is my family's FAVORITE meal, so I thought I would share it with all of you!! Ingredients 1 lb. of Ground Beef 1 can of Spaghetti Sauce 8 oz of Cream Cheese 1/4 cup of Sour Cream 1/2 lb. of Cottage Cheese Whole Stick of Butter 8 oz. of Noodles Bag of Sharp Chedder Cheese First: Go ahead and put your over on 350! Make sure that it is mixed up VERY well! Then.. go ahead and cook that meat! Make sure its good and brown and drain it! Take a few slices of your butter and put them in the bottom of your casserole dish, Then layer HALF of the noodles in the bottom of the dish! Pour that nicely mixed up creamy mixture on top of the noodles. and SPREAAAAAD it all over! Then add the rest of your noodles and put a few slices of butter on top of those noodles. Now pour the red sauce and meat on top! and once again SPREEAAAAD Now place that awesome casserole in your oven for 30 minutes! Then your DONE! Now I'm awful and didn't take a finished project picture, SORRY!