Serves 4.
1 pkg (4.1 oz) four cheese bow tie pasta mix
1/2 lb fully cooked smoked sausage, cut into 1/4" pieces
1 cup frozen peas
1 cup (4 oz) shredded part-skim mozzarella cheese
1. Prepare pasta mix according to package directions
2. Meanwhile in a large skillet, brown sausage; drain. Add peas and pasta. Simmer uncovered for 1-2 minutes or until heated through.
3. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Tuesday, December 27, 2011
Cilantro-pepita pesto
Haven't tried this yet, but really, really want to!
1 pkg (6 oz) fresh baby spinach
2 cups fresh cilantro leaves
1/3 cup grated romano cheese
1/3 cup salted pumpkin seeds or pepitas, toasted
3 to 4 garlic cloves
2 tbsp lime juice
1 tbsp lemon juice
1/8 tsp salt
3 tbsp olive oil
1. Place first 5 ingredients in a food processor; cover and pulse until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing gradually add oil in a steady stream.
Store in an airtight container in the fridge.
1 pkg (6 oz) fresh baby spinach
2 cups fresh cilantro leaves
1/3 cup grated romano cheese
1/3 cup salted pumpkin seeds or pepitas, toasted
3 to 4 garlic cloves
2 tbsp lime juice
1 tbsp lemon juice
1/8 tsp salt
3 tbsp olive oil
1. Place first 5 ingredients in a food processor; cover and pulse until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing gradually add oil in a steady stream.
Store in an airtight container in the fridge.
Cheddar and herb biscuits
Biscuits:
2 cups flour
1 tbsp baking powder
1/4 tsp garlic powder
1/2 tsp salt
2 tbsp shortening
3 tbsp butter, cold (or room temp)
1 cup buttermilk (can use 1 cup milk and 1 & 1/2 tsp vinegar...let them sit together until little bubbles appear on the top, about 10 min)
2 cups grated sharp cheddar cheese
Buttery Topping:
3 tbsp melted butter
1/4 tsp dried parsley flakes
3/4 tsp garlic powder
pinch of salt
1. Preheat oven to 425 degrees
2. In medium bowl combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist.
3. Drop biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
4. While biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly or dip the top of biscuit into the mixture.
2 cups flour
1 tbsp baking powder
1/4 tsp garlic powder
1/2 tsp salt
2 tbsp shortening
3 tbsp butter, cold (or room temp)
1 cup buttermilk (can use 1 cup milk and 1 & 1/2 tsp vinegar...let them sit together until little bubbles appear on the top, about 10 min)
2 cups grated sharp cheddar cheese
Buttery Topping:
3 tbsp melted butter
1/4 tsp dried parsley flakes
3/4 tsp garlic powder
pinch of salt
1. Preheat oven to 425 degrees
2. In medium bowl combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist.
3. Drop biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
4. While biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly or dip the top of biscuit into the mixture.
Summer Carbonara
One of my absolute favorite pasta dishes!
Serves 6
1 pkg (16 oz) spaghetti
1 large sweet onion, finely chopped
1 medium yellow summer squash, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
4 plum tomatoes, seeded and chopped
2 eggs, beaten
1 cup grated parmesan cheese
12 bacon strips, cooked and crumbled
1/4 cup fresh basil leaves, thinly sliced
1 tsp minced fresh oregano or 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet saute the onion, squash, zucchini and garlic in oil until tender. Add tomatoes; heat through. Remove and keep warm.
2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats a metal spoon and reaches 160 degrees (mixture will look like a soft frothy egg).
3. Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat. Serve.
Serves 6
1 pkg (16 oz) spaghetti
1 large sweet onion, finely chopped
1 medium yellow summer squash, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
4 plum tomatoes, seeded and chopped
2 eggs, beaten
1 cup grated parmesan cheese
12 bacon strips, cooked and crumbled
1/4 cup fresh basil leaves, thinly sliced
1 tsp minced fresh oregano or 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet saute the onion, squash, zucchini and garlic in oil until tender. Add tomatoes; heat through. Remove and keep warm.
2. Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats a metal spoon and reaches 160 degrees (mixture will look like a soft frothy egg).
3. Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat. Serve.
Jalapeno Popper Spread
Serves 32
2 (8 oz) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chilies, drained
2 oz canned diced jalapeno peppers, drained
1 cup parmesan cheese
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilis and jalapeno peppers. Pour mixture into a microwave sage service dish and sprinkle with parmesan cheese.
2. Microwave on hight until hot, about 3 minutes.
2 (8 oz) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chilies, drained
2 oz canned diced jalapeno peppers, drained
1 cup parmesan cheese
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilis and jalapeno peppers. Pour mixture into a microwave sage service dish and sprinkle with parmesan cheese.
2. Microwave on hight until hot, about 3 minutes.
Apple Fritters
Serves 24.
1 quart vegetable oil for deep-frying
1 & 1/2 cups all-purpose flour
1 tbsp white sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 eggs, beaten
1 tbsp vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar and/or powdered sugar
1. Heat the oil in a deep fryer or skillet to 375 degrees.
2. In a large bowl stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
3. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotten spoon and drain briefly on paper towels. Toss with cinnamon sugar or powdered sugar.
1 quart vegetable oil for deep-frying
1 & 1/2 cups all-purpose flour
1 tbsp white sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 eggs, beaten
1 tbsp vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar and/or powdered sugar
1. Heat the oil in a deep fryer or skillet to 375 degrees.
2. In a large bowl stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
3. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotten spoon and drain briefly on paper towels. Toss with cinnamon sugar or powdered sugar.
Coleslaw
Serves 10.
1 small head of cabbage, shredded
3 medium carrots, shredded
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar
1. In a large bowl combine cabbage and carrots. In a small bowl combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.
Beef with Broccoli
Serves 4.
Serve over white or brown rice.
Marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 & 1/2 lbs flank steak, sliced into thin strips
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan heat 2 tbsp of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Carefully add the remaining tbsp of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute of 3-4 minutes, stirring often until the meat is cooked through and no longer pink. Stir in broccoli and remaining sauce. Saute 1 minute more. Serve
Serve over white or brown rice.
Marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 & 1/2 lbs flank steak, sliced into thin strips
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan heat 2 tbsp of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Carefully add the remaining tbsp of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute of 3-4 minutes, stirring often until the meat is cooked through and no longer pink. Stir in broccoli and remaining sauce. Saute 1 minute more. Serve
Lettuce Wraps
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 tbsp sesame oil
2 & 1/2 tbsp soy sauce - reduced sodium!
1/2 tbsp water
1 tbsp natural peanut butter
1/2 tbsp honey
1 tbsp & 1 tsp rice vinegar
2 tsp chili garlic sauce (more if you like it hot)
dash of fresh pepper
3 green onions, chopped
1/2 of 8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat large, non-stick skillet on high. Add chicken, onion, salt & pepper and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger and continue cooking until chicken is no longer pink.
2. In a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds then stir until smooth. Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts and serve with cold lettuce leaves.
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 tbsp sesame oil
2 & 1/2 tbsp soy sauce - reduced sodium!
1/2 tbsp water
1 tbsp natural peanut butter
1/2 tbsp honey
1 tbsp & 1 tsp rice vinegar
2 tsp chili garlic sauce (more if you like it hot)
dash of fresh pepper
3 green onions, chopped
1/2 of 8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat large, non-stick skillet on high. Add chicken, onion, salt & pepper and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger and continue cooking until chicken is no longer pink.
2. In a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds then stir until smooth. Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts and serve with cold lettuce leaves.
Apple Dumplings
Cinnamon
Vanilla ice cream
Sugar
Vanilla
2 sticks butter
2 granny smith apples
2 tubes crescent rolls
12oz mountain dew or sprite
1. Peel and slice your two apples and wrap a slice in a triangle of crescent dough. Place in a sprayed pan.
2. Melt 2 sticks of butter and add 1 & 1/2 cups sugar and 1 tsp vanilla. Stir.
3. Pour your butter/vanilla/sugar mixture all over the wrapped apples. Then pour about 12oz of mountain dew all around. Sprinkle with cinnamon.
4. Place in 350 degree oven for 30-40 minutes. Serve hot with ice cream.
Vanilla ice cream
Sugar
Vanilla
2 sticks butter
2 granny smith apples
2 tubes crescent rolls
12oz mountain dew or sprite
1. Peel and slice your two apples and wrap a slice in a triangle of crescent dough. Place in a sprayed pan.
2. Melt 2 sticks of butter and add 1 & 1/2 cups sugar and 1 tsp vanilla. Stir.
3. Pour your butter/vanilla/sugar mixture all over the wrapped apples. Then pour about 12oz of mountain dew all around. Sprinkle with cinnamon.
4. Place in 350 degree oven for 30-40 minutes. Serve hot with ice cream.
German Chocolate Bars
1 (14oz) package individually wrapped caramels, unwrapped
1/3 cup sweetened condensed milk
1 (18.25oz) package german chocolate cake mix
3/4 cup butter, melted
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped pecans
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. Melt caramels with 1/3 cup condensed milk
3. In a seperate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
4. Spread 1/2 of the cake mixture in pan and bake 6-8 minutes
5. Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.
YUM!
1/3 cup sweetened condensed milk
1 (18.25oz) package german chocolate cake mix
3/4 cup butter, melted
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 cup chopped pecans
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. Melt caramels with 1/3 cup condensed milk
3. In a seperate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
4. Spread 1/2 of the cake mixture in pan and bake 6-8 minutes
5. Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.
YUM!
Catching Up....
So I totally slacked on my assignment - at least about posting the new recipes. Probably didn't stick to 1 new thing per week either, but I have a whole bunch of new things we've tried and loved. Going to try and add as many recipes as I can to catch up. Enjoy!
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