Dinner
I have two great Taste of Home recipes for you this week. This recipe was simple and fast to make, not to mention very good with ingredients you probably already have on hand! This recipe is very good as is, but when I make it again I may add a handful of Parmesan cheese to the sauce at the end of the cooking time. Maybe even some crispy bacon bits on the top just before serving!!
INGREDIENTS
1/4 cup butter, cubed
2 Tablespoons canola oil or vegetable oil
8 ounces uncooked thin spaghetti
2 1/2 cups frozen peas (about ten ounces)
2 1/2 cups chicken broth
1 cup half and half
Salt to taste
Pepper to taste
DIRECTIONS
In a large skillet add the butter and oil over medium heat. Break the pasta in half and add to the pan cooking 2-3 minutes or until lightly browned. Stir in the peas, broth, half and half, salt and pepper. Bring to a boil and reduce heat to simmer and cover. Cook for 10-12 minutes or until noodles are tender. Stirring occasionally. Serve warm.
Enjoy!
That’s some title, right? I was at a loss for a good name for this recipe but it definitely falls in the delicious category no matter what it’s called! This recipe does take some time and does use more pots and pans than I typically like to use, but when you take a bite you will agree it is worth the effort! This recipe would also be very good with fresh mushrooms added to the veggies. I did not add them as I am not a fan of ANY mushroom no matter how they are cooked, but if you like them feel free to add them!
INGREDIENTS
1 bunch of fresh asparagus, trimmed and cut into bite size pieces
12 ounces (one small container) of cherry tomatoes, halved
Salt
Pepper
2 Tablespoons olive oil
3 Tablespoons of butter, divided
3 cloves of garlic, finely diced
1/2 cup heavy cream
1/2 cup of 1% milk
Pinch of nutmeg
3/4 cup freshly grated Asiago cheese
1 large egg yolk, beaten
3/4 of a sleeve of buttery round crackers such as Ritz, crushed
1 box of penne pasta, cooked to al Dante
DIRECTIONS
Cook pasta in salted water until al Dante. For roasted vegetables turn your oven to broil and leave the oven door slightly open. On a sheet pan, add the sliced tomatoes and asparagus, drizzle with the olive oil, add a pinch of salt and pepper. Mix well, being sure to coat all the veggies with the oil. Place in the oven still leaving the door slightly open. Broil until the veggies are tender and just starting to char. Remove from oven and set aside.
To make the sauce, combine the 1 Tablespoon of butter, nutmeg, garlic, heavy cream and milk in a saucepan over medium heat. Bring sauce to a simmer and remove from heat stir in the Asiago cheese and the egg yolk whisking constantly to prevent egg from scrambling. If the mixture is too thick add a little more milk. Add salt and pepper to taste.
Preheat oven to 350 degrees. To assemble combine your cooked pasta, veggies and alfredo sauce mix well to make sure everything is coated with the sauce. Pour pasta into a 9 x 13 dish. Top with crushed crackers and 2 Tablespoons of melted butter. Bake for about ten minutes, just long enough for the crackers to slightly brown. Remove from oven and serve warm.
Enjoy!
I love using pure maple syrup in various recipes and this recipe is no exception. The maple syrup adds such a sweet flavor. I baked my chicken but this is great when grilling too!
INGREDIENTS
4 chicken breasts, boneless & skinless
1 cup packed brown sugar
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
1/4 cup pure maple syrup
1 Tablespoon worcestershire sauce
2 teaspoons ground mustard
2 teaspoons paprika
Salt to taste
Pepper to taste
DIRECTIONS
Mix brown sugar, ketchup, red wine vinegar, water, maple syrup, worcestershire sauce, ground mustard, paprika, salt and pepper in a large bowl. mixing well. Add chicken and let marinate covered in the fridge for 2-4 hours or overnight. When ready to bake, pre- heat oven at 350 degrees. Place chicken in a baking dish and bake for 35 minutes or until completely cooked through. Remove from oven and serve warm.
Enjoy!
This marinade can be found at www.adashofsanity.com
Grilling season is upon us and I am ready! I am always looking for a new burger recipe and there has been a lot of talk about Ree Drummond’s (Pioneer Woman) black bean burger. I knew I had to try it BUT I don’t like black beans. I don’t eat black beans but my husband LOVES them so he was my taste tester for this recipe. The burgers were very easy to make and my husband did enjoy these. I’m not sure he enjoyed them as much as all the hype but it was a great alternative to a beef burger!
INGREDIENTS
2 cans (14.5 ounces) seasoned black beans
1 cup seasoned bread crumbs
1/4 cup grated white onion
1 whole egg
1/2 teaspoon chili powder
Salt
Pepper
3 dashes of hot sauce
8 slices Swiss cheese
Olive oil and butter if frying
Hamburger buns
Mayo
Lettuce
Sliced tomatoes
DIRECTIONS
Makes 4 burgers. Drain, but don’t rinse the beans. Place them in a large bowl. Using a fork, mash them until they are mostly broken up but leaving some whole beans still visible. Add bread crumbs, onion, egg, chili powder, salt, pepper and hot sauce. Stir until everything is combined. Let the mixture sit for five minutes. To form the patties, divide the bean mixture into four equal parts and form into equal patties. These patties do not shrink when cooking.
To grill – Heat your grill to medium heat and spray your grates with non-stick spray. Cook over medium heat until heated through, adding two pieces of cheese at about the half way point of grilling. Grill buns if desired.
Pan frying – Heat a tablespoon of oil and a tablespoon of butter in a skillet over medium low heat. Place patties in the skillet and cook them about five minutes on the first side, flip them to the second side and place two slices of cheese on each patty and continue cooking for another five minutes or until heated through.
Top with lettuce, tomato and mayo.
Serve warm.
Enjoy!
This is a quick and easy dish that the kids in your house will really enjoy. This dish is not shy on flavors or crunch with the use of Fritos! You can also change up the spice level by using “hot” Rotel or a spicy package of taco seasoning.
INGREDIENTS
1 Pound ground beef
1 Package low sodium taco seasoning
Fritos
1 can cheddar cheese soup
1/2 cup of milk
1/2 can of Rotel (not drained)
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
Optional toppings after baking
Shredded lettuce
Sour cream
Avocado
Salsa
Cherry tomatoes, halved
Jarred jalapeno’s
DIRECTIONS
Preheat oven to 350 degrees.
Brown ground beef, crumbling as you go. When the ground beef is browned, drain fat and add 1/4 cup of water and the package of taco seasoning. Stir until well combined. Remove from heat.
Pour enough Fritos in a 9 x 9 pan to cover the entire bottom of the pan, top the Fritos with the taco meat. Combine soup, 1/2 can of Rotel and milk in a microwave safe bowl, heating through about 1 minute. Top the taco meat with the cheese sauce. Add the Monterey Jack cheese and the Chedder cheese to the top and bake uncovered for 12-15 minutes until the cheese on top is melted. Remove from oven and top with additional toppings if desired. Serve warm.
Enjoy!
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