Pasta
This is hands down delicious and is a new family favorite! I made this the simple way with pre-made seasoning, and our favorite jar of Alfredo sauce. You could certainly make this with your own seasoning blend and your own Alfredo but I wanted an easy dinner and not only was it easy it was oohhhh soooo gooood!!! TRY IT . I know you will love it!
INGREDIENTS
2/3 cup of olive oil
1/4 cup of blackening seasoning (found in your spice aisle)
1 (15 ounce) of your favorite Alfredo sauce
1 (12 ounce) package of dried fettuccine
4 boneless, skinless chicken breast
DIRECTIONS
First thing in the morning combine the olive oil and the seasoning, mixing well. Pour into a ziploc bag and add the chicken. Let marinade in the fridge all day. When you are ready to cook, take the chicken out of the bag and discard marinade. Cook chicken in skillet over medium high heat for about 5 minutes per side depending on the size of the chicken. When the chicken is cooked through take off of the heat, let rest and slice diagonally. Heat Alfredo sauce over low heat until warmed through. Cook Fettuccine until al dante. Mix pasta and sauce and add the chicken on top!
Enjoy,
I really enjoyed this dish. It is a great comfort dish on a cool night. It is also one that would be great for a potluck or to bring to a friend or neighbor. You can easily change this to your families favorite pasta sauce or your favorite sweet or spicy sausage! Serve with a salad and your dinner is done!
INGREDIENTS
24 jumbo pasta shells
1 pound sweet sausage (or spicy, or a combination)
1 (26 ounce) jar of your favorite pasta sauce. I used a garlic tomato sauce
15 ounces of Ricotta OR cream cheese
salt & pepper
1 teaspoon Italian seasoning
1 Tablespoon of butter
1 cup Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees. Cook pasta according to package directions being careful not to overcook. When the shells are done, drain them and mix in the butter, letting the butter melt.
In a large skillet, cook the sausage until no longer pink. Drain, stir in ricotta cheese, salt, and pepper stirring well. Add the pasta sauce, stir well and add the Italian seasoning. Take off the heat.
Spread some of the sauce mixture on to a 13×9 pan, add the shells in a single layer. Top the shells with the sauce mixture making sure you get some of the sauce IN each shell. Top with Parmesan cheese and bake for 20 minutes.
Enjoy,
This has been our favorite macaroni salad so far this grilling season. I brought it to a Memorial Day barbecue we attended. I also made it for a gathering we hosted and it was a favorite on BOTH occasions! This is NOT a healthy salad by any means it actually a “wear your stretch pants” kind of recipe!! I know you are going to enjoy it as much as we do. It has a ton of flavor with a hint of heat!
The recipe as written serves 4-6. Feel free to double the recipe and thank me later!
INGREDIENTS
1/2 pound elbow macaroni
1/2 cup finely diced celery
1/2 cup finely diced bell pepper
1/2 cup finely diced carrots
1/4 cup finely diced red onion
2 scallions finely diced
FOR THE DRESSING
3/4 cup mayonnaise
1/3 cup sweetened condensed milk
1/4 cup apple cider vinegar
1 teaspoon sweet paprika
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne powder
DIRECTIONS
Mix all of your dressing ingredients together and set aside. (I do this in a mason jar)
Cook your pasta according to the package directions. While pasta is cooking prep all of your veggies and put in a large bowl. When the macaroni is done cooking drain and add to the bowl with your veggies. Mix well. Pour as much of the dressing as you like over the pasta until everything is coated. I always add a little more dressing just before serving as the pasta will absorb some of the dressing.
This can be made a day ahead, keep in fridge until ready to serve. (this is also good served warm!)
Recipe slightly adapted from www.picturetherecipe.com
This can be served in a large jar with a lid if you are taking it to an outdoor BBQ or picnic!
Enjoy,
These Swedish meatballs were terrific, but if you ask Robby his exact words were “those were awesome, thank’s Mom!” The sauce is rich, creamy and full of meaty flavor. I found this recipe over at the damn delicious blog and I am so happy I did. I will be making these often.
INGREDIENTS
MEATBALLS
2 Tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
1/2 cup Italian seasoned Panko crumbs
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Salt
Pepper
GRAVY
1/4 cup unsalted butter
1/3 cup all purpose flour
4 cups beef broth
3/4 cup sour cream
Salt
pepper
Chopped fresh parsley (optional)
DIRECTIONS
Heat one tablespoon of oil in medium heat. Add onion and cook stirring frequently until onions are translucent and tender. Set aside and cool.
In a large bowl combine ground beef, ground pork, panko, egg yolks, allspice and nutmeg. Add cooled onion. Season with salt and pepper. Mix well. Roll into about 24 meatballs.
This goes out side of the original recipe as I like to refrigerate the meatballs on a sheet pan for about an hour as I find the meatballs will not fall apart when browned if you do this.
Add remaining tablespoon of olive oil to the skillet, add meatballs in small batches, until all sides are browned. Transfer to a paper towel lined plate.
To make the gravy, melt butter in pan, add flour and whisk until lightly browned. Gradually add beef broth and cook whisking constantly until slightly thickened. Stir in sour cream, season with salt and pepper to taste.
Stir in meatballs and finish cooking in sauce. It took about 30 minutes for my meatballs to finish cooking, but it will depend on the size of the meatballs. Sprinkle with Parsley if desired.
Serve over buttered noodles.
Enjoy,
If you are looking for something a little different might I suggest you give this a try? This pasta salad has a lot going on. I made it for an early spring dinner. I really enjoyed the flavor on the chicken as I used a bottle of Iron chef orange ginger sauce.
INGREDIENTS
3 boneless skinless chicken breasts
1 bottle Iron Chef orange ginger sauce
1 box bow tie pasta
1/2 cucumber
1/2 diced red pepper
1 carrot, shredded
1 small can mandarin oranges
Toasted almonds (optional)
Italian dressing
DIRECTIONS
Marinate the chicken in the orange sauce, overnight if possible. Grill chicken until cooked through. Chop into bite sized pieces.
Cook pasta until done, drain and put in a large bowl. Add all of the veggies and chicken. Add oranges and almonds. Add desired amount of Italian dressing (a light citrus dressing would also be great) and mix carefully trying not to break up the orange sections.
Enjoy,
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