Pasta
We love Chicken Pad Thai! We order it out often but I decided a while ago I wanted to make it at home, I had no idea how easy it was to make! This dish comes together really fast so I always slice my veggies and make the sauce before anything goes into the pan! There is usually bell pepper in this dish but because robby does not like bell peppers I omit it. This is a family favorite that I make often!
INGREDIENTS
4 ounces of flat rice noodles, I have used the skinny rice noodles if my store is out of the flat noodles.
2 Tablespoons olive oil, divided
1/2 pound chicken (I use cooked chicken from a rotisserie, shredded)
1/2 red bell pepper thinly sliced
3/4 cup shredded carrots
2 cloves of garlic, minced
2 eggs, beaten
2 scallions, diced
2 Tablespoons of cilantro -optional
INGREDIENTS FOR THE SAUCE
4 Tablespoons packed brown sugar
2 Tablespoons Tamari
2 Tablespoons fish sauce
2 Tablespoon lime juice
2 Tablespoons rice vinegar
2 Tablespoons smooth peanut butter
1 1/2 Tablespoons sriracha
Pinch of pepper
DIRECTIONS
Prepare rice noodles according to the package directions. Rinse noodles in cold water , drain and toss in 1 Tablespoon of olive oil. Set aside.
Add all of the sauce ingredients into a medium mixing bowl and whisk to combine. Set aside.
Slice and cut your veggies and set aside. Shred cooked chicken from a rotisserie and set aside.
Heat 1 tablespoon of oil into a large skillet and heat over medium-high heat. Add the bell pepper, carrots and garlic and sauté for 2-3 minutes. Reduce heat to medium and slide the veggies to the side of the pan and add the beaten eggs to the open side of the pan and cook the eggs until cooked through stirring them often. Mix the eggs in with the veggies.
Add the sauce, noodles and the shredded chicken into the pan and toss to combine all of the ingredients, cook for just a couple more minutes to warm everything through.
Remove from heat and serve warm.
Enjoy!
Anne
If you like really spicy flavors this recipe is for you, to my non spicy loving friends I don’t recommend this dish for you. This dish is spicy enough to make you sweat! It’s super simple to make you can make it with or without shrimp. Jim enjoyed it with the shrimp!
INGREDIENTS
1/2 pound of spaghetti
3 Tablespoons of prepared chili crisp (I purchased it online)
1 1/2 cups freshly grated Pecorino Romano
2 Tablespoons unsalted butter
Pinch of salt
Desired amount of shrimp peeled and deveined with tails off.
1 Tablespoon of olive oil
1/2 cup reserved pasta water
DIRECTIONS
Bring water to a boil and cook spaghetti until desired consistency, we prefer ours on the firmer side.
Meanwhile heat a sauté pan over medium heat add the oil and the shrimp and cook until the shrimp are pink. Remove the shrimp and add the chili crisp into the same pan and cook for just a minute stirring continuously.
Drain the pasta reserving a 1/2 cup of pasta water. add your shrimp, chili crisp and 1/2 cup of pasta water, butter and cheese stir constantly and vigorously to incorporate all of the ingredients and to keep them from clipping together.
Serve warm,
Enjoy!
Anne
This was so simple to put together with everything I had on hand. Jim was in the mood for pasta and because
I was making another dish for Robby I wanted something quick and easy and this was it! It’s almost a cousin to pasta Alfredo, not quite has heavy though. We enjoyed this dish and will be making it again!
INGREDIENTS
1/2 – 1 cup of Parmesan, grated
3 Tablespoons butter
3 cloves of fresh garlic, minced
2 cups chicken broth
1 cup milk, I used whole milk
8 ounces of pasta, I used spaghetti
Pinch of salt
Pinch of paper
Pinch of nutmeg
DIRECTIONS
Melt 3 Tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for a couple minutes stirring occasionally.
Add the chicken broth, slowly add the milk, add the salt, pepper and nutmeg. Stir and bring to a boil.
Add the pasta, you can break in half to make it easer. Once up to a boil reduce heat to simmer and cook pasta u til desired doneness. Add desired amount of Parmesan cheese, I added close to one cup. Let the cheese melt into the pasta and remove from heat and serve warm.
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
Today’s recipe is a great way and faster way to have all the flavors of lasagna without all the fuss. This dish is rich and full of flavor, I used a local ravioli company “Terra Cotta Pasta” if that’s not available use any of your favorite frozen cheese ravioli. This is also a great dish to share! I served this with a salad and garlic bread.
INGREDIENTS
1 pound “hot” Jimmy dean Sausage or 1 pound Italian sausage
28 ounce jar of spaghetti sauce. I used Rao’s brand
1 cup ricotta cheese
1 (8 Oz.) package cream cheese, softened or whipped cream cheese works too!
1/4 cup light sour cream
1/3 cup grated Parmesan cheese
25 ounce package frozen cheese ravioli
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
DIRECTIONS
Pre heat oven to 350 degrees. Spray 9×13 inch casserole dish with non stick spray and set aside.
In a large skillet brown the sausage breaking it to crumbles while it cooks, drain the fat from the pan and stir in the spaghetti sauce, heat through the. Set aside.
In a large bowl mix the ricotta cheese, cream cheese, sour cream and Parmesan cheese. Add the frozen ravioli and mix well coating the ravioli. Add the ravioli mixture to the prepared casserole dish spreading the ravioli across the bottom of the dish.
Pour the meat sauce all over the ravioli and top with the remaking cheese.
Bake uncovered for 45 minutes. Allow to cool for just a couple minutes and serve warm.
Enjoy!
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