-3 T. Butter -Onion
-Garlic
Saute onion and garlic
Add to make a roux:
-3 T. flour
Whisk in:
3 Cups Milk
1 t. Salt
1/2 t. Pepper
12 oz. Tillamock shredded Cheddar cheese
Mix with 16 oz. cooked Macaroni
Can bake @350 for 25 minutes but I just served it as is.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Grilled Chicken with Lemon Basil Pasta
Pound some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction:
Olive oil
Juice of four lemons
Dijon
A tiny bit of honey
A dash of salt
Grill ‘em up, set ‘em aside and kept ‘em warm.
Ingredients
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Recipe and Picture from thepioneerwoman.com
Garlic Chicken Pasta with Spinach
6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn’t add spiciness – just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese
Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.
Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.
Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.
Recipe and picture from www.melskitchencafe.com (adapted from Cook’s Country)
Simple Pasta Sauce
1 Carrot
1 Celery Stock
1/2 an Onion
1 Large Can of Tomatoes
Basil
Oregano
Put in food processor and cook in sauce pan for 10-20 minutes.
1 Celery Stock
1/2 an Onion
1 Large Can of Tomatoes
Basil
Oregano
Put in food processor and cook in sauce pan for 10-20 minutes.
Rachels Ray's Roasted Garlic Fettuccine
1 pound fettuccine
1 head garlic
1 pint heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
The roasted garlic: Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves and make a paste.
(How Rachel Ray makes garlic into a paste: a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
I just put the roasted garlic in a cream and used an immersion blender.)
Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced.
Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmesan cheese and parsley, toss to combine (if using dried parsley then add it the same time as the roasted garlic). Season with salt and pepper, to taste.
If you are interested to see how Rachel Ray makes it you can check it out at: http: //www.rachaelrayshow.com/food/recipes/sausage-and-spinach-stuffed-roasted-chicken-roasted-garlic-fettuccine/
1 head garlic
1 pint heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped
The roasted garlic: Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves and make a paste.
(How Rachel Ray makes garlic into a paste: a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
I just put the roasted garlic in a cream and used an immersion blender.)
Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced.
Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmesan cheese and parsley, toss to combine (if using dried parsley then add it the same time as the roasted garlic). Season with salt and pepper, to taste.
If you are interested to see how Rachel Ray makes it you can check it out at: http: //www.rachaelrayshow.com/food/recipes/sausage-and-spinach-stuffed-roasted-chicken-roasted-garlic-fettuccine/
Lemon Chicken Couscous
1 1/4 Cups Water
1 T. Spoon Olive Oil
2 Cups Chopped Broccoli Florets
1 Pkg Near Eastern Couscous
1 1/2 Cups Cooked Chopped Chicken
Juice of 1 Lemon
1/4 t. Lemon Peel
In pot add Water, oil, broccoli and couscous seasoning packet and bring to boil. Stir in Couscous, Chicken, Lemon juice and lemon peel. Remove pot from heat, cover and let stand for 5 minutes. Fluff before serving.
Serves 4
*Recipe from The South Beach Diet Book
311 Calories
24 Grams Protein
39 Grams Carbs
7 Grams Fat
Also good served cold
1 T. Spoon Olive Oil
2 Cups Chopped Broccoli Florets
1 Pkg Near Eastern Couscous
1 1/2 Cups Cooked Chopped Chicken
Juice of 1 Lemon
1/4 t. Lemon Peel
In pot add Water, oil, broccoli and couscous seasoning packet and bring to boil. Stir in Couscous, Chicken, Lemon juice and lemon peel. Remove pot from heat, cover and let stand for 5 minutes. Fluff before serving.
Serves 4
*Recipe from The South Beach Diet Book
311 Calories
24 Grams Protein
39 Grams Carbs
7 Grams Fat
Also good served cold
Alfredo Sauce
1 T Olive Oil
1 Clove Garlic
1 T White Wine Vinegar
1 T Flour
1-2 Cup Milk (whipping cream, half and half)
½ Cup Parmesan Cheese
Sauté Oil and Garlic. Add Vinegar. Stir in flour cook for 1-2 minutes. Add Milk little by little whisking constantly to keep from lumping. Add Dash of nutmeg. Add Cheese slowly stir constantly. Do not over cook or sauce will be lumpy.
1 Clove Garlic
1 T White Wine Vinegar
1 T Flour
1-2 Cup Milk (whipping cream, half and half)
½ Cup Parmesan Cheese
Sauté Oil and Garlic. Add Vinegar. Stir in flour cook for 1-2 minutes. Add Milk little by little whisking constantly to keep from lumping. Add Dash of nutmeg. Add Cheese slowly stir constantly. Do not over cook or sauce will be lumpy.
Chicken Parmesan
4-6 Chicken Breasts
1 Egg
1 T Water
½ Cup Bread Crumbs (or more)
Olive Oil
8 oz Cook Pasta
1 Jar Pasta Sauce
1 Cup Mozzarella Cheese
Beat Eggs and Water in a wide bowl. Place bread crumbs on plate. Dip Chicken Breasts in Egg and dip both sides in Bread Crumbs. Put a light layer of oil in a cake pan. Place Breaded Chicken in pan and Bake at 350 for 10 minutes (5 minutes on each side).
Mix pasta with pasta sauce (minus 1 cup) and place into a casserole dish. Add Cooked Chicken on to pasta. Spread 1 cup reserved pasta sauce over chicken and top casserole dish with cheese. Bake 350 for 30 minutes
Antipasto Salad
2 16 oz Spiral Pasta (cooked, rinsed and cooled)
4 Cups Chopped Green Peppers
4 Cups Chopped Seeded Tomatoes
2 15oz Cans Garbanzo beans
3 Cups Chopped Onions
1 lb Thinly Sliced Genoa Salami (julienned)
1 lb Sliced Pepperoni (julienned)
½ lb Provolone Cheese, Cubed
1 Cup Pitted Ripe Olives, Halved
Combine all together in large bowl then add dressing, coat salad, cover and chill 4 hours or overnight.
Dressing:
1½ Cups Olive Oil
1 Cup Red Wine Vinegar
½ Cup Sugar
2 T Dried Oregano
2 t. Salt
1 t. Pepper
Serve 50 (3/4 Cup Servings)
From Sheri
4 Cups Chopped Green Peppers
4 Cups Chopped Seeded Tomatoes
2 15oz Cans Garbanzo beans
3 Cups Chopped Onions
1 lb Thinly Sliced Genoa Salami (julienned)
1 lb Sliced Pepperoni (julienned)
½ lb Provolone Cheese, Cubed
1 Cup Pitted Ripe Olives, Halved
Combine all together in large bowl then add dressing, coat salad, cover and chill 4 hours or overnight.
Dressing:
1½ Cups Olive Oil
1 Cup Red Wine Vinegar
½ Cup Sugar
2 T Dried Oregano
2 t. Salt
1 t. Pepper
Serve 50 (3/4 Cup Servings)
From Sheri
Bow Tie Pasta with Chorizo and Tomatoes
From Sheri
12 oz. bow tie (farfalle) pasta (6 cups)
1 T olive oil
2 t. minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in ½ inch thick pieces
1 pt. grape tomatoes, halved
¼ t. crushed red pepper
1/3 cup crumbled queso blanco or shredded montery jack cheese
Garnish: chopped flat leaf parsley
Cook pasta in lightly salted boiling water as package directs.
Meanwhile heat oil in a large non stick skillet over medium heat. Add garlic and sauté until fragrant. Add chorizo; sauté 3 minutes or until browned. Add tomatoes and crushed pepper; cook 1 minute or until tomatoes begin to release juice. Remove from heat.
Ladle off 1/3 cup pasta cooking water. Drain pasta and return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.
12 oz. bow tie (farfalle) pasta (6 cups)
1 T olive oil
2 t. minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in ½ inch thick pieces
1 pt. grape tomatoes, halved
¼ t. crushed red pepper
1/3 cup crumbled queso blanco or shredded montery jack cheese
Garnish: chopped flat leaf parsley
Cook pasta in lightly salted boiling water as package directs.
Meanwhile heat oil in a large non stick skillet over medium heat. Add garlic and sauté until fragrant. Add chorizo; sauté 3 minutes or until browned. Add tomatoes and crushed pepper; cook 1 minute or until tomatoes begin to release juice. Remove from heat.
Ladle off 1/3 cup pasta cooking water. Drain pasta and return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.
Greek Macaroni Salad
From Sheri
1 cup uncooked elbow macaroni
4 medium plum tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 can (6 ounces) pitted ripe olives, drained
1 package (4 ounces) crumbled feta cheese
1 t. salt
½ t. pepper
1 garlic clove, minced
½ cup olive oil
¼ cup lemon juice
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onions, olives, feta cheese, salt, pepper and garlic. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.
1 cup uncooked elbow macaroni
4 medium plum tomatoes, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium onion, chopped
1 can (6 ounces) pitted ripe olives, drained
1 package (4 ounces) crumbled feta cheese
1 t. salt
½ t. pepper
1 garlic clove, minced
½ cup olive oil
¼ cup lemon juice
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomatoes, beans, onions, olives, feta cheese, salt, pepper and garlic. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.
Spaghetti Pie
From Megan
-12 oz. spaghetti
-4 T margarine
-3 eggs
-2/3 cup parmesan cheese
-1/2 lb. hamburger
-1 jar spaghetti sauce with garlic
-2 cups cottage cheese
-12 oz. mozzarella cheese
Cook spaghetti. Cook hamburger. Add spaghetti sauce to the hamburger. Beat eggs and melt the margarine. Combine eggs, margarine, and parmesan cheese with the cooked spaghetti. Press into 9x13 pan. Layer meat mixture, then cottage cheese, them mozzarella. Cook at 350 for 30 minutes.
-12 oz. spaghetti
-4 T margarine
-3 eggs
-2/3 cup parmesan cheese
-1/2 lb. hamburger
-1 jar spaghetti sauce with garlic
-2 cups cottage cheese
-12 oz. mozzarella cheese
Cook spaghetti. Cook hamburger. Add spaghetti sauce to the hamburger. Beat eggs and melt the margarine. Combine eggs, margarine, and parmesan cheese with the cooked spaghetti. Press into 9x13 pan. Layer meat mixture, then cottage cheese, them mozzarella. Cook at 350 for 30 minutes.
Tortellini Soup
From Kira
1 pkg tortellini
24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)
1. Brown the sausage and garlic
2. After the sausage and garlic has cooked through, drain the fat and
dump the sausage into a large soup pot.
3. Add the chicken broth, stewed tomatoes and basil
4. When the soup is boiling add the tortellini and simmer for about 10 minutes
* if you think the broth is too thin add the can of tomato sauce
5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more
1 pkg tortellini
24 oz. chicken broth
4 garlic cloves - minced
14 oz. can of stewed tomatoes
1/2 lb. ground sausage
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)
1. Brown the sausage and garlic
2. After the sausage and garlic has cooked through, drain the fat and
dump the sausage into a large soup pot.
3. Add the chicken broth, stewed tomatoes and basil
4. When the soup is boiling add the tortellini and simmer for about 10 minutes
* if you think the broth is too thin add the can of tomato sauce
5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more
Roasted Zucchini Pasta
2 Cup Chopped Zucchini
1 Cup Peppers (Yellow, red or green)
2 T. Olive Oil
¼ t. Gallic Salt
½ t. Italian seasoning
½ t. parsley (fresh and chopped is best but will need more then ½ t.)
12 oz. cooked pasta
Mix Zucchini, Peppers, Olive Oil, Gallic Salt, Parsley and Italian seasoning all together in a bowl until veggies are evenly coated. Spread out veggies in a roasting or cake pan and bake 350 degrees for 20 minutes. Stir once or twice.
Mix all together with hot cooked pasta.
Chicken Alfredo with fresh Tomato
1 Ckicken Breast 1-2 Diced Fresh Tomatoes
1 t. Olive Oil
1/2 t. Garlic
Alfredo Sauce or 1 pkg of Alfredo Sauce Prepared
8-12 oz cooked Pasta
Heat oil in pan on medium-high heat. Add Garlic and cook until tender and fragrant. Slice chicken and add to pan. Cook until brown, add Chopped Tomatoes and saute for 3-5 minutes (until tomatoes are fully cooked). Set Tomatoes aside. Mix Pasta and Alfredo Sauce together and then toss in Chicken and tomatoes.
Alfredo Sauce (low fat & low cal)
¼ t. Olive Oil
1 Clove Garlic Chopped
¾ Cup Chicken Broth
1 Cup Evaporated Skim Milk
2 T. Cream Cheese
1 T Parmesan Cheese
Saute chopped garlic in oil. Add broth, milk, cream cheese, Whisk until smooth. Slowly add Parmesan cheese. Whisk until thicken. Do not over cook or cheese will curdle and become lumpy.
Flank Stake with Teriyaki Noodles
1 Flank Stake
1 Cup Teriyaki Sauce (Soy Vay, Very, Very Teriyaki)
½ Cup Soy Sauce
8 oz of Spaghetti
¼ Cup Chopped Carrots
¼ Cup Frozen Peas
½ Cup Frozen Green Beans
¼ Cup Frozen Corn
¼ Cup Teriyaki Sauce (Soy Vay, Very, Very Teriyaki)
Put Flank Stake and 1 Cup Teriyaki Sauce in large zip lock bag and marinade for 1 hour-over night. BBQ stake for 8-10 minutes on each side. Make sure to slice against the grain.
Put regular amount of water to cook noodles plus ½ cup soy sauce in pot, bring to boil. Add pasta and chopped carrots, boil until fully cooked, add other veggies last few minutes. Drain. Place pasta and veggies back in pot and add Teriyaki sauce. Continue cooking until noodles are coated and sauce has thickened.
Ravioli with Roasted Zucchini
4 small zucchini, sliced into 1/2-inch rounds (or 1-2 large zukes, whatever fits in your pan)
2 T olive oil
1 tsp dried red chili flakes (powder works fine too)
2/3 cup freshly and finely grated Parmesan
1/4 tsp freshly ground black pepper
2 T kosher salt
2 cloves garlic, crushed
1 lb cheese ravioli
3 T chopped fresh flat-leaf parsley (optional but a tasty addition)
Preheat oven to 400F. Bring a large pot of water to boil. Place the zucchini in a large baking dish (cake pan works fine) in a single layer and drizzle with the oil, chili flakes, and 3 T of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.
2 T olive oil
1 tsp dried red chili flakes (powder works fine too)
2/3 cup freshly and finely grated Parmesan
1/4 tsp freshly ground black pepper
2 T kosher salt
2 cloves garlic, crushed
1 lb cheese ravioli
3 T chopped fresh flat-leaf parsley (optional but a tasty addition)
Preheat oven to 400F. Bring a large pot of water to boil. Place the zucchini in a large baking dish (cake pan works fine) in a single layer and drizzle with the oil, chili flakes, and 3 T of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.
Cheap and Easy Beef Stroganoff
1/4 lb ground beef
1 Can Cream of Mushroom Soup
1 Can Milk
1 Cup Sour Cream
1/4 t. Garlic
1/4 t. Herbs
Brown Ground Beef with Garlic and herbs. Add Cream of Mushroom Soup and Milk and Sour Cream. Simmer for 10 minutes.
Serve over rice or pasta.
1 Can Cream of Mushroom Soup
1 Can Milk
1 Cup Sour Cream
1/4 t. Garlic
1/4 t. Herbs
Brown Ground Beef with Garlic and herbs. Add Cream of Mushroom Soup and Milk and Sour Cream. Simmer for 10 minutes.
Serve over rice or pasta.
Spaghetti with Beef Mushroom Sauce
1 lb dry Spaghetti
2 T Olive oil
1 lb Thinly Sliced Button Mushrooms
2 cloves chopped garlic
1 lbs ground beef
1 t. Salt
¼ t. Pepper
1 14.5 oz Can diced tomatoes, undrained
1 cup Heavy Cream
1 cup Grated Parmesan
½ Cup Fresh chopped (flat leafed) Parsley
Cook the Spaghetti according to the package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt and pepper. Cooke until not trace of pink remains, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the Pasta and return it to pot. Add Sauce and toss. Divide among plates and Sprinkle with the remaining Parmesan and the Parsley.
*I made one change to this recipe; I cooked ¾ of the ½ cup of Parsley in with the sauce.
2 T Olive oil
1 lb Thinly Sliced Button Mushrooms
2 cloves chopped garlic
1 lbs ground beef
1 t. Salt
¼ t. Pepper
1 14.5 oz Can diced tomatoes, undrained
1 cup Heavy Cream
1 cup Grated Parmesan
½ Cup Fresh chopped (flat leafed) Parsley
Cook the Spaghetti according to the package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt and pepper. Cooke until not trace of pink remains, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the Pasta and return it to pot. Add Sauce and toss. Divide among plates and Sprinkle with the remaining Parmesan and the Parsley.
*I made one change to this recipe; I cooked ¾ of the ½ cup of Parsley in with the sauce.
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