Living in Arizona, the summers are HOT...waaaay too hot to be cooking in the oven or on the stove and sometimes even too hot for the crock pot! So, we ate a lot of salads this summer and this is one of my family's favorites! I have also made this salad with other fresh fruit or combinations of fruits. Peaches, nectarines, blueberries and raspberries are all delicious in it.
SALAD:
1 head of lettuce (romaine, green or red leaf lettuce all work), chopped
2 cups fresh strawberries, sliced
1/4 cup toasted almonds, chopped
8 slices of bacon, cooked and crumbled (or if you hate the smell of bacon lingering in your house for days, you can be lazy and use 1/2 cup-ish of the bacon crumbles you can buy at costco.)
DRESSING:
1/2 cup plain greek yogurt
1/2 cup mayonnaise
1/4 cup white vinegar
4 Tbsp. sugar
1 tsp. poppyseeds
salt and pepper to taste
Combine all ingredients in a small bowl and whisk together until combined (or mix in your food processor). I have found that we only use about half the dressing or less for per head of lettuce in the salad, so I make a couple of salads that use this dressing over the course of a week. :)
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
Monday, September 23, 2013
Gyro Burritos
It has been a very long while since anything has been added on here, but I have a couple of new recipes to share! This one came from a friend of mine as a quick easy dinner idea and it is delish. I love that it is mostly ingredients that I always have on hand so it is a perfect meal to throw together in a pinch!
THE MEAT
1 tablespoon olive oil
1 tablespoon lemon or lime juice
2 teaspoons garlic powder or finely chopped garlic
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon onion powder or diced onion
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 lb ground beef or 1 lb ground turkey
THE CUCUMBER SAUCE
8 ounces light sour cream (I actually used plain greek yogurt instead)
1 cup diced cucumber
1/4 teaspoon salt
1 teaspoon dill weed
10 large burritos
1 large white onion, chopped
Sliced (or chopped) tomato
THE MEAT
1 tablespoon olive oil
1 tablespoon lemon or lime juice
2 teaspoons garlic powder or finely chopped garlic
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon onion powder or diced onion
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 lb ground beef or 1 lb ground turkey
THE CUCUMBER SAUCE
8 ounces light sour cream (I actually used plain greek yogurt instead)
1 cup diced cucumber
1/4 teaspoon salt
1 teaspoon dill weed
10 large burritos
1 large white onion, chopped
Sliced (or chopped) tomato
Mix the cucumber sauce a few hours ahead of time if possible to let the flavors marinate, but if you don't have time or didn't plan ahead, mix it together while the meat is cooking.
Brown the hamburger or turkey, (add onion if using fresh) throw in the rest of the seasonings and saute for a few minutes.
Layer center of burrito with sauce, onions, tomato and meat. Roll up like a burrito and enjoy!
Brown the hamburger or turkey, (add onion if using fresh) throw in the rest of the seasonings and saute for a few minutes.
Layer center of burrito with sauce, onions, tomato and meat. Roll up like a burrito and enjoy!
Monday, October 10, 2011
Beef Stroganoff
This was my grandma's recipe, and despite the fact that I'm not a big meat eater, I love it. It was perfect for a comforting Sunday dinner on a crisp fall night, and makes 6-8 generous portions. It's unlike a lot of other stroganoff recipes in that instead of being creamy and white sauce-based, it's tomato-based. You can stir in 1/2 cup or so of sour cream at the end to make it creamier, but I like it as is.
2 1/2 pounds beef, cut in 1/2 inch cubes (I use top round, trimmed of fat)
1/4 cup flour
1/4 cup butter, divided
1 large onion, diced
1 can sliced mushrooms (opt.) or scant 1/4 cup beef broth
1 15-oz. can tomato sauce or 2/3 cup tomato juice
salt & pepper
1 1/2 pound cooked pasta or rice
In a brown paper bag, toss cubed beef with flour until lightly coated. Melt all but 1 Tbs. of butter in large skillet. Brown beef on both sides, but don't worry about cooking it through (about 5 minutes). Remove beef from skillet. Melt remaining butter in skillet, the saute onions until softened. Add in can of sliced mushrooms and their juice (or beef broth), tomato sauce (or tomato juice), and browned beef. Bring to a boil over medium heat, then reduce heat to low. Simmer on lowest heat for approximately 1 hour, until beef is tender. Crockpot option: empty skillet into crockpot with additional 1/4 cup liquid, and cook on low 6 hours or high 3 hours until meat is tender.
When meat is tender, serve over cooked pasta or rice (I like whole wheat egg noodles or penne).
2 1/2 pounds beef, cut in 1/2 inch cubes (I use top round, trimmed of fat)
1/4 cup flour
1/4 cup butter, divided
1 large onion, diced
1 can sliced mushrooms (opt.) or scant 1/4 cup beef broth
1 15-oz. can tomato sauce or 2/3 cup tomato juice
salt & pepper
1 1/2 pound cooked pasta or rice
In a brown paper bag, toss cubed beef with flour until lightly coated. Melt all but 1 Tbs. of butter in large skillet. Brown beef on both sides, but don't worry about cooking it through (about 5 minutes). Remove beef from skillet. Melt remaining butter in skillet, the saute onions until softened. Add in can of sliced mushrooms and their juice (or beef broth), tomato sauce (or tomato juice), and browned beef. Bring to a boil over medium heat, then reduce heat to low. Simmer on lowest heat for approximately 1 hour, until beef is tender. Crockpot option: empty skillet into crockpot with additional 1/4 cup liquid, and cook on low 6 hours or high 3 hours until meat is tender.
When meat is tender, serve over cooked pasta or rice (I like whole wheat egg noodles or penne).
Monday, April 4, 2011
Meatloaf
My husband has been gone during the week, so when he came home last weekend, I wanted to make him something hearty and comforting. He loves meatloaf, which I've never made before, so I combined a few recipes I had and came up with this. I served it with mashed potatoes (made so easy by the frozen Ore Ida Steam 'n Mash), roasted asparagus, and these caramel rolls. Oh, and my husband liked it so much he had leftover meatloaf sandwiches 2 days in a row!
1 1/2 lbs. extra lean ground beef (I use either 93/7 or 96/4)
2 eggs, beaten
1 cup Stove Top Stuffing (dry)
1 envelope Lipton Onion Soup mix (optional)
1 cup ketchup, divided
1/2 cup diced onions
1/3 cup diced celery
1/3 cup diced green pepper
2 Tbs. shredded or grated parmesan cheese
1 clove garlic, minced
2 tsp. Worcestershire sauce
1 tsp. olive oil
salt and pepper
In a nonstick skillet, saute onions, celery, garlic, and peppers in about 1 tsp. olive oil until softened and barely browned. Scoop into a large mixing bowl and let cool. Meanwhile, preheat oven to 375. Mix together cooled veggies, soup mix (if using, or just add salt, pepper, and dried onion), dry stuffing mix, beaten eggs, 1/2 cup ketchup, and Worcestershire sauce. Then mix with beef, being careful to distribute seasonings evenly without over mixing. Shape into a loaf on a large baking sheet covered with parchment paper.* Brush remaining 1/2 cup ketchup over the top. Bake for 35-45 minutes until browned and cooked through (I did mine for 45 minutes and it was perfect). Let rest covered with tinfoil for an additional 10 minutes.
*You can also use a loaf pan, but from what I've read, loaf pans steam the meatloaf instead of getting the outside crisp. Plus then you have to wash the pan.
1 1/2 lbs. extra lean ground beef (I use either 93/7 or 96/4)
2 eggs, beaten
1 cup Stove Top Stuffing (dry)
1 envelope Lipton Onion Soup mix (optional)
1 cup ketchup, divided
1/2 cup diced onions
1/3 cup diced celery
1/3 cup diced green pepper
2 Tbs. shredded or grated parmesan cheese
1 clove garlic, minced
2 tsp. Worcestershire sauce
1 tsp. olive oil
salt and pepper
In a nonstick skillet, saute onions, celery, garlic, and peppers in about 1 tsp. olive oil until softened and barely browned. Scoop into a large mixing bowl and let cool. Meanwhile, preheat oven to 375. Mix together cooled veggies, soup mix (if using, or just add salt, pepper, and dried onion), dry stuffing mix, beaten eggs, 1/2 cup ketchup, and Worcestershire sauce. Then mix with beef, being careful to distribute seasonings evenly without over mixing. Shape into a loaf on a large baking sheet covered with parchment paper.* Brush remaining 1/2 cup ketchup over the top. Bake for 35-45 minutes until browned and cooked through (I did mine for 45 minutes and it was perfect). Let rest covered with tinfoil for an additional 10 minutes.
*You can also use a loaf pan, but from what I've read, loaf pans steam the meatloaf instead of getting the outside crisp. Plus then you have to wash the pan.
Wednesday, March 9, 2011
Chicken Pesto Pasta
The family party was last Sunday, and it was a hit. I ended up doing lime jello jigglers, a huge green salad, broccoli pasta salad, rolls dyed green, and chicken kabobs with onions and green pepper. To go with the salad and chicken, I made homemade pesto sauce and homemade Cafe Rio salad dressing, which were both yummy. I had a little bit of chicken, broccoli, and pesto leftover, so I made this for dinner Monday night:
1 chicken breast, diced and seasoned with McCormick's Rotisserie Chicken seasoning
1 shallot, diced
1 1/2 Tbs. olive oil or butter
1 cup broccoli, cut into florets
1/3 to 1/2 box of penne pasta (I like whole wheat or Barilla Plus)
2 Tbs. flour
1/2-2/3 cup skim milk
3 heaping Tbs. prepared pesto sauce
4 sundried tomatoes, chopped
parmesan cheese, for garnish.
In a large pot, boil water for pasta. Cook pasta according to package directions, adding in broccoli for last 2 minutes of cooking. Meanwhile, in a large nonstick skillet, melt butter or heat olive oil. Saute shallot until it begins to soften, then add chicken, seasoning with salt and pepper. When chicken is browned and nearly cooked through, sprinkle with flour and cook an additional 1-2 minutes. Whisk in milk and bring mixture to a bubble. Add in pesto, sundried tomatoes, and cooked pasta and broccoli, until heated through and thoroughly combined.
This made a big, hearty meal for just the two of us, but it can easily be doubled for larger families.
1 chicken breast, diced and seasoned with McCormick's Rotisserie Chicken seasoning
1 shallot, diced
1 1/2 Tbs. olive oil or butter
1 cup broccoli, cut into florets
1/3 to 1/2 box of penne pasta (I like whole wheat or Barilla Plus)
2 Tbs. flour
1/2-2/3 cup skim milk
3 heaping Tbs. prepared pesto sauce
4 sundried tomatoes, chopped
parmesan cheese, for garnish.
In a large pot, boil water for pasta. Cook pasta according to package directions, adding in broccoli for last 2 minutes of cooking. Meanwhile, in a large nonstick skillet, melt butter or heat olive oil. Saute shallot until it begins to soften, then add chicken, seasoning with salt and pepper. When chicken is browned and nearly cooked through, sprinkle with flour and cook an additional 1-2 minutes. Whisk in milk and bring mixture to a bubble. Add in pesto, sundried tomatoes, and cooked pasta and broccoli, until heated through and thoroughly combined.
This made a big, hearty meal for just the two of us, but it can easily be doubled for larger families.
Thursday, March 3, 2011
Even Easier Chicken and Black Bean Enchiladas
Last night was not my best, culinarily speaking. I was experimenting with new recipes, and I planned on making mini-dishes of 2 different kinds of enchiladas--white sauce and red sauce, and a jello. I had the jello ready to go in the fridge, went to slide it in...and the whole stupid thing tipped over and splashed everywhere! Let me tell you, cleaning reddish orange goo off of carpet, wood floor, the fridge, the walls, the cabinets, etc. was not fun. I had to take apart all the drawers in my fridge and freezer, pull the fridge out, steam clean the carpet, etc. Not my best moment for sure.
So my plans for 2 gourmet types of enchiladas went right out the window. I had about 20 minutes before my hungry husband would walk through the door, and not many ready-to-serve ingredients aside from a leftover rotisserie chicken breast, so I threw together these instead (based on my original recipe for Chicken and Black Bean Enchiladas):
1 chicken breast from a Costco rotisserie chicken, skin removed and diced
1/2 can black beans, drained and rinsed (save the other half for nachos or something)
1/4 cup diced onions
diced green pepper
1 tsp. olive oil
1 can red enchilada sauce (I like Rosarita brand)
4-6 flour tortillas
1 cup shredded cheese, divided
Preheat oven to 450. In a non-stick skillet over medium high heat, heat oil Season onion and pepper with salt and pepper, then saute until tender. Add chicken, black beans, and a few tablespoons of enchilada sauce until heated through and mixture is cohesive but not too wet. On the bottom of an 8 by 8 pan, spread a couple of spoonfuls of enchilada sauce. Roll chicken/black bean mixture in flour tortillas with about a tablespoon of cheese (makes anywhere from 4-6, depending on how full you fill them). Place seam side down in prepared pan. Top with remaining enchilada sauce, then sprinkle with remaining cheese. Bake at 450 for 3-5 minutes until browned and bubbly. Then congratulate yourself for throwing together a decent meal in no time at all!
So my plans for 2 gourmet types of enchiladas went right out the window. I had about 20 minutes before my hungry husband would walk through the door, and not many ready-to-serve ingredients aside from a leftover rotisserie chicken breast, so I threw together these instead (based on my original recipe for Chicken and Black Bean Enchiladas):
1 chicken breast from a Costco rotisserie chicken, skin removed and diced
1/2 can black beans, drained and rinsed (save the other half for nachos or something)
1/4 cup diced onions
diced green pepper
1 tsp. olive oil
1 can red enchilada sauce (I like Rosarita brand)
4-6 flour tortillas
1 cup shredded cheese, divided
Preheat oven to 450. In a non-stick skillet over medium high heat, heat oil Season onion and pepper with salt and pepper, then saute until tender. Add chicken, black beans, and a few tablespoons of enchilada sauce until heated through and mixture is cohesive but not too wet. On the bottom of an 8 by 8 pan, spread a couple of spoonfuls of enchilada sauce. Roll chicken/black bean mixture in flour tortillas with about a tablespoon of cheese (makes anywhere from 4-6, depending on how full you fill them). Place seam side down in prepared pan. Top with remaining enchilada sauce, then sprinkle with remaining cheese. Bake at 450 for 3-5 minutes until browned and bubbly. Then congratulate yourself for throwing together a decent meal in no time at all!
Wednesday, January 5, 2011
Soy-Vinegar Marinade
I don't remember where I got this recipe from, but I use it all the time. It gives meat such a yummy flavor. I usually do flank steak, chicken breasts, or pork tenderloin. This recipe makes enough for 1 large flank steak, 2 pork tenderloins, or 4 big chicken breasts.
1 cup low sodium soy sauce
1/2 cup brown sugar
1/2 cup rice vinegar or apple cider vinegar
1/2 cup canola oil
2 Tbs. onion flakes
1 tsp. Lawry's Seasoned Salt or McCormick Montreal Steak Seasoning
Whisk marinade ingredients together, then pour into a Ziploc with meat and marinate 1-2 days.
I had this marinade on chicken last night with steamed broccoli and this rice pilaf.
1 cup low sodium soy sauce
1/2 cup brown sugar
1/2 cup rice vinegar or apple cider vinegar
1/2 cup canola oil
2 Tbs. onion flakes
1 tsp. Lawry's Seasoned Salt or McCormick Montreal Steak Seasoning
Whisk marinade ingredients together, then pour into a Ziploc with meat and marinate 1-2 days.
I had this marinade on chicken last night with steamed broccoli and this rice pilaf.
Monday, December 6, 2010
Stuffed Shells
This was a perfect, easy, comforting meal I made yesterday to use up stuff I had hanging around in my fridge. It made for a huge dinner last night, plus plenty extra to freeze for on-the-go meals whenever I need them. I followed the directions on the back of the box, with a few little adjustments:
1 box stuffed shells, cooked
1 large contained part-skim ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
2 eggs, beaten
1 Tbs. Italian seasoning
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. seasoned salt
1 box frozen chopped spinach, defrosted and squeezed dry (important so your filling isn't too wet)
1 jar spaghetti sauce (I cheated and used a bottle from my food storage that was about to expire)
Preheat oven to 375. Boil shells by following directions on the package--you want them to be almost fully cooked, but still a little underdone. In a 9 x 13 glass pan, spread 1/2-3/4 cup spaghetti sauce, or until well coated. In a mixing bowl, combine ricotta cheese, 2 cups mozzarella, 1/2 cup parmesan cheese, spinach, eggs, Italian seasoning, garlic powder, salt and pepper. When shells are done boiling, drain and spread out on a cookie sheet lined with foil or parchment paper so they don't stick together. Fill each shell with approximately 2 tsp. filling, and place in glass pan. Since I had more than 2 pans' worth of shells, I spread whatever shells I wasn't baking immediately on a cookie sheet and froze them solid, then place them in labeled freezer bags.
Spread remaining spaghetti sauce over filled shells, then sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 35 minutes, then uncover and broil until cheese is bubbly and browned.
Serving suggestion: green salad and garlic bread
1 box stuffed shells, cooked
1 large contained part-skim ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
2 eggs, beaten
1 Tbs. Italian seasoning
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. seasoned salt
1 box frozen chopped spinach, defrosted and squeezed dry (important so your filling isn't too wet)
1 jar spaghetti sauce (I cheated and used a bottle from my food storage that was about to expire)
Preheat oven to 375. Boil shells by following directions on the package--you want them to be almost fully cooked, but still a little underdone. In a 9 x 13 glass pan, spread 1/2-3/4 cup spaghetti sauce, or until well coated. In a mixing bowl, combine ricotta cheese, 2 cups mozzarella, 1/2 cup parmesan cheese, spinach, eggs, Italian seasoning, garlic powder, salt and pepper. When shells are done boiling, drain and spread out on a cookie sheet lined with foil or parchment paper so they don't stick together. Fill each shell with approximately 2 tsp. filling, and place in glass pan. Since I had more than 2 pans' worth of shells, I spread whatever shells I wasn't baking immediately on a cookie sheet and froze them solid, then place them in labeled freezer bags.
Spread remaining spaghetti sauce over filled shells, then sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 35 minutes, then uncover and broil until cheese is bubbly and browned.
Serving suggestion: green salad and garlic bread
Monday, July 26, 2010
The best traditional homemade pizza recipe
Pizza
Yield: 5 servings (serving size: 2 wedges)
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg
Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!
Yield: 5 servings (serving size: 2 wedges)
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg
Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!
Tuesday, November 24, 2009
Falling-Off-The-Bone Turkey recipe
Truly, my turkey was completely separated from the bone when I took it out...it is that amazing!
I got some inspiration from this site which goes into detail and has pictures if you want to check it out, and combined that with the recipe I used last year (which was the best Turkey I had ever eaten up to that point) to come up with this. Not only does it taste amazing, but it is oh.so.easy!
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup butter, partially melted so it is soft
1 orange
1 onion
1 stick celery
1 carrot
2 bay leaves
1/4 bunch sage
3 or 4 sprigs parsley
turkey
Preheat the oven to 475 degrees. Remove the giblets and neck from the turkey (or ask your husband to do it for you if that stuff grosses you out). Spread butter in between the skin and the breast of the turkey and shove one sprig of each fresh rosemary and thyme in there (the site has a disturbingly good picture of this).
Quarter the orange and rub it on the outside of the turkey skin. Pour the remaining butter on the outside of the turkey and rub it over the outside skin. Salt and Pepper the skin. shove the orange quarters, onion, celery, carrot, bay leaves, sage, and parsley inside the turkey cavity. Tie the legs with
Place the turkey in a covered roasting pan and bake at 475 degrees for 20 minutes. Turn the oven temperature down to 250 degrees, without removing the turkey from the oven. Cook the turkey at 250 degrees, 20 minutes for each pound (18 lb. turkey = 6 hours). No basting is neccesary. Check the internal temperature of the bird to ensure doneness (breast meat - 170 degrees, thigh meat - 180 degrees).
Let the turkey sit uncovered for at least 20 minutes before covering it, after taking it from the oven.
Try it out...you'll be amazed!
I got some inspiration from this site which goes into detail and has pictures if you want to check it out, and combined that with the recipe I used last year (which was the best Turkey I had ever eaten up to that point) to come up with this. Not only does it taste amazing, but it is oh.so.easy!
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup butter, partially melted so it is soft
1 orange
1 onion
1 stick celery
1 carrot
2 bay leaves
1/4 bunch sage
3 or 4 sprigs parsley
turkey
Preheat the oven to 475 degrees. Remove the giblets and neck from the turkey (or ask your husband to do it for you if that stuff grosses you out). Spread butter in between the skin and the breast of the turkey and shove one sprig of each fresh rosemary and thyme in there (the site has a disturbingly good picture of this).
Quarter the orange and rub it on the outside of the turkey skin. Pour the remaining butter on the outside of the turkey and rub it over the outside skin. Salt and Pepper the skin. shove the orange quarters, onion, celery, carrot, bay leaves, sage, and parsley inside the turkey cavity. Tie the legs with
Place the turkey in a covered roasting pan and bake at 475 degrees for 20 minutes. Turn the oven temperature down to 250 degrees, without removing the turkey from the oven. Cook the turkey at 250 degrees, 20 minutes for each pound (18 lb. turkey = 6 hours). No basting is neccesary. Check the internal temperature of the bird to ensure doneness (breast meat - 170 degrees, thigh meat - 180 degrees).
Let the turkey sit uncovered for at least 20 minutes before covering it, after taking it from the oven.
Try it out...you'll be amazed!
Thursday, November 12, 2009
Fabulous Minestrone
One day, I wanted some Olive Garden Minestrone soup...but I couldn't actually go to the Olve Garden, and I didn't want to follow a complicated recipe, and I hadn't been to the grocery store in a while, so this is what I came up with. And it is pretty darn amazing. (Amounts are approximate)
1 italian sausage, with it's grease (I like Collosimos)
2 cans stewed tomatoes
4 cups chicken broth
veggies - I used a frozen medley - something with green beans and carrots, but you could really use any veggies here
3-4 leaves fresh Basil, chopped
1/2 onion, chopped
1-2 Tbsp. italian seasoning
1 can red beans, rinsed and drained
1/2 package of small shell noodles (cooked)
Cook sausage in a frying pan, saute onion with it for a few minutes. Combine all ingredients, except shell noodles in a large stock pot. Simmer until hot. While simmering, cook 1/2 package of shell noodles according to package directions. Just before serving, add noodles to soup. Serve hot topped with freshly grated parmesan cheese.
1 italian sausage, with it's grease (I like Collosimos)
2 cans stewed tomatoes
4 cups chicken broth
veggies - I used a frozen medley - something with green beans and carrots, but you could really use any veggies here
3-4 leaves fresh Basil, chopped
1/2 onion, chopped
1-2 Tbsp. italian seasoning
1 can red beans, rinsed and drained
1/2 package of small shell noodles (cooked)
Cook sausage in a frying pan, saute onion with it for a few minutes. Combine all ingredients, except shell noodles in a large stock pot. Simmer until hot. While simmering, cook 1/2 package of shell noodles according to package directions. Just before serving, add noodles to soup. Serve hot topped with freshly grated parmesan cheese.
Monday, November 9, 2009
Chicken and Black Bean Enchiladas
This recipe is so easy, makes a ton, and can be changed up a million different ways. This made 8 huge enchiladas that fed me, my husband, my two (enormous) little brothers, and I still have leftovers. I usually make stuff like this on Sundays, so I can throw everything in the crockpot before church and just assemble a few things when I get home.
3 chicken breasts
2 large cans red enchilada sauce
1 jar salsa
1/4 cup brown sugar
1/2 large onion, diced
1 can black beans, drained and rinsed
1 1/2 cups shredded cheese
8 large tortillas
sour cream, green onions, guacamole, sliced olives for garnish
In a slow cooker, combine salsa, 1 can of enchilada sauce and brown sugar. Stir in chopped onions, then add chicken breasts (turning to coat). Cook on high for 4 hours or low for 8 hours, until cooked through. During last 30 minutes of cooking, add in black beans. Take chicken breasts out, shred with 2 forks, and return to the sauce. If you'd rather just have tacos or use this for Cafe Rio-type salads, just stop here and enjoy.
To make enchiladas, preheat oven to 375. Spread about 1/4 cup of the second can of enchilada sauce on the bottom of a 9 x 13 pan. Fill each tortilla with a few spoonfulls of the chicken-black bean mixture (with sauce), then sprinkle with about a tablespoon of cheese. Roll up and place, seam side down, in prepared pan. Pour remaining enchilada sauce over the top, the sprinkle with remaining cheese, and bake for 25-30 minutes, or until bubbly and browned.
3 chicken breasts
2 large cans red enchilada sauce
1 jar salsa
1/4 cup brown sugar
1/2 large onion, diced
1 can black beans, drained and rinsed
1 1/2 cups shredded cheese
8 large tortillas
sour cream, green onions, guacamole, sliced olives for garnish
In a slow cooker, combine salsa, 1 can of enchilada sauce and brown sugar. Stir in chopped onions, then add chicken breasts (turning to coat). Cook on high for 4 hours or low for 8 hours, until cooked through. During last 30 minutes of cooking, add in black beans. Take chicken breasts out, shred with 2 forks, and return to the sauce. If you'd rather just have tacos or use this for Cafe Rio-type salads, just stop here and enjoy.
To make enchiladas, preheat oven to 375. Spread about 1/4 cup of the second can of enchilada sauce on the bottom of a 9 x 13 pan. Fill each tortilla with a few spoonfulls of the chicken-black bean mixture (with sauce), then sprinkle with about a tablespoon of cheese. Roll up and place, seam side down, in prepared pan. Pour remaining enchilada sauce over the top, the sprinkle with remaining cheese, and bake for 25-30 minutes, or until bubbly and browned.
Wednesday, September 16, 2009
More Cafe Rio Salad Recipes to try...
Cilantro Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
Cafe Rio Cilantro Lime Dressing
Another one of the recipes from Aania. She also gave me the pork recipe and I will post that soon.
1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro
1 package of ranch dressing mix
4 tbsp. green salsa
2 cloves of garlic
1/8 tsp of tabasco sauce
juice of one lime.
Mix together and pour over Cafe Rio-esque salad (tortilla, cheese, beans, pork/chicken/barbacoa, rice, lettuce, mexican cheese, guacamole, pico de gallo/salsa, and tortilla strips).
1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro
1 package of ranch dressing mix
4 tbsp. green salsa
2 cloves of garlic
1/8 tsp of tabasco sauce
juice of one lime.
Mix together and pour over Cafe Rio-esque salad (tortilla, cheese, beans, pork/chicken/barbacoa, rice, lettuce, mexican cheese, guacamole, pico de gallo/salsa, and tortilla strips).
Lemon Chicken
Here is the other recipe from dinner with the Banks...soooo yummy served with the lemon rice!
1/3 cup lemon juice
1/4 cup olive oil
1 Tbsp. dijon mustard
2 cloves chopped garlic
1/2 - 1 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts
Combine all ingredients in a bowl and let marinate for at least 20 minutes (it is best if you let it marinate for 6 hours or more, though). Cook in a large frying pan for 15-20 minutes until chicken is cooked through.
I think you could do this recipe in the crock pot or on the grill as well. If you grill it though, make sure you don't chop your red peppers, just slice them long and toss them on the grill as well. We like the stovetop method because the marinade/sauce is delicious poured over the lemon rice - after being cooked, of course.
1/3 cup lemon juice
1/4 cup olive oil
1 Tbsp. dijon mustard
2 cloves chopped garlic
1/2 - 1 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts
Combine all ingredients in a bowl and let marinate for at least 20 minutes (it is best if you let it marinate for 6 hours or more, though). Cook in a large frying pan for 15-20 minutes until chicken is cooked through.
I think you could do this recipe in the crock pot or on the grill as well. If you grill it though, make sure you don't chop your red peppers, just slice them long and toss them on the grill as well. We like the stovetop method because the marinade/sauce is delicious poured over the lemon rice - after being cooked, of course.
Tuesday, September 1, 2009
Manti Chicken Marinade/7-up Chicken
Sorry it has taken me so long to post my grilling recipes from the recipe call. This recipe is from the Worldwide Ward Cookbook, but it has been around for years. This is enough marinade for chicken for a very large crowd. You could 1/2 or 1/4 it for a family of 4. You could also make a full recipe of marinade and divide it into 4 ziploc bags with 3 or 4 chicken breasts in each and freeze. Then move it to the fridge in the morning and it would be succulent and ready to grill by dinnertime. Best.Grilled.Chicken.Ever!
1 cup soy sauce
1 cup oil
1 tsp. horseradish
1 tsp. garlic salt
24 oz. lemon lime soda (sprite or 7-up)
Boneless skinless chicken pieces
Mix marinade ingredients together; add chicken pieces and marinate for at least 7 hours. Grill and enjoy.
We also tried this with steak as the recipe suggested would be good - not as good - unless you want your steak to taste like chicken.
1 cup soy sauce
1 cup oil
1 tsp. horseradish
1 tsp. garlic salt
24 oz. lemon lime soda (sprite or 7-up)
Boneless skinless chicken pieces
Mix marinade ingredients together; add chicken pieces and marinate for at least 7 hours. Grill and enjoy.
We also tried this with steak as the recipe suggested would be good - not as good - unless you want your steak to taste like chicken.
Monday, August 31, 2009
Baby Tomato and Squash Pasta
Another random concoction of stuff I had in my kitchen that shouldn't really be called a recipe, but my family loved it so I thought I would share. All measurements are approximate.
1 pkg. penne pasta
2 Tbsp olive oil
1 small summer squash or zucchini, diced small
1/4 cup balsamic vinegar
2 tsp. minced garlic
1-2 tsp. kosher salt
7-8 fresh basil leaves, chopped
1-2 cups ripe cherry, pear or grape tomatoes (or any combination of the 3)
1 Tbsp. corn starch
1 cup feta cheese
Cook pasta according to directions on package. While pasta is cooking, coat bottom of a saute pan with olive oil and add summer squash. Cover. Cook for 3-4 minutes over medium heat. Add balsamic vinegar, garlic, kosher salt, basil leaves, and cherry tomatoes to saute pan. Continue cooking over medium heat, uncovered, until tomatoes have split their skins and squash is soft and cooked through. Add corn starch to veggies and sauce and stir to combine. Turn heat down to low and let simmer for 3-5 minutes to allow sauce to thicken a bit.
When pasta is cooked and drained, place in a serving bowl and toss with feta cheese. Pour veggies and sauce mixture over top and stir to combine and melt feta. Serve hot.
1 pkg. penne pasta
2 Tbsp olive oil
1 small summer squash or zucchini, diced small
1/4 cup balsamic vinegar
2 tsp. minced garlic
1-2 tsp. kosher salt
7-8 fresh basil leaves, chopped
1-2 cups ripe cherry, pear or grape tomatoes (or any combination of the 3)
1 Tbsp. corn starch
1 cup feta cheese
Cook pasta according to directions on package. While pasta is cooking, coat bottom of a saute pan with olive oil and add summer squash. Cover. Cook for 3-4 minutes over medium heat. Add balsamic vinegar, garlic, kosher salt, basil leaves, and cherry tomatoes to saute pan. Continue cooking over medium heat, uncovered, until tomatoes have split their skins and squash is soft and cooked through. Add corn starch to veggies and sauce and stir to combine. Turn heat down to low and let simmer for 3-5 minutes to allow sauce to thicken a bit.
When pasta is cooked and drained, place in a serving bowl and toss with feta cheese. Pour veggies and sauce mixture over top and stir to combine and melt feta. Serve hot.
Friday, June 26, 2009
15 minute Pizza Dough
I found this delightful recipe on littlebirdiesecrets.blogspot.com and it is wonderful. It is so fast and with the help of a stand mixer requires almost no effort on your part! Now that is my kind of cooking! And, as an added bonus, you can feel like a gourmet chef by getting creative with your toppings. There are some wonderful suggestions from the post where I found this and I will share some of my favorite pizza toppings below.
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp rapid Rise or breadmaker yeast
1 cup hot water (120-130 degrees on a candy thermometer - mine was this hot out of the tap)
2 Tbsp. olive oil
Preheat oven to 500 degrees. Mix dry ingredients (including yeast) together. Add water and oil. Mix for 5 minutes. Let sit for 10 minutes. - I wanted to get the authentic pizza bottom texture, so I sprayed my cookie sheet with PAM and covered it with cornmeal) Press dough on pizza pan (or cookie sheet or jelly-roll pan). Bake at 500 degrees for 3 minutes. Remove from oven and add toppings. Return to oven and bake an additional 8-10 minutes.
Chicken Artichoke Pesto Pizza
Pesto Sauce
Mozzarella Cheese
Grilled chicken sliced
Mushrooms
Artichoke hearts
Olives
Sun Dried Tomatoes
Quick and Easy BBQ Pizza
BBQ Sauce (we love Sweet Baby Rays)
Mozzarella Cheese
Carmelized Red Onions (directions below)
Canadian Bacon Slices
Bacon Crumbles
To carmelize onions saute 1/2 - 1 thinly sliced red onion in 2 Tbsp olive oil and 2 tsp. sugar until limp and slightly browned.
If you have other yummy gourmet pizza toppings, post them in the comments!
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp rapid Rise or breadmaker yeast
1 cup hot water (120-130 degrees on a candy thermometer - mine was this hot out of the tap)
2 Tbsp. olive oil
Preheat oven to 500 degrees. Mix dry ingredients (including yeast) together. Add water and oil. Mix for 5 minutes. Let sit for 10 minutes. - I wanted to get the authentic pizza bottom texture, so I sprayed my cookie sheet with PAM and covered it with cornmeal) Press dough on pizza pan (or cookie sheet or jelly-roll pan). Bake at 500 degrees for 3 minutes. Remove from oven and add toppings. Return to oven and bake an additional 8-10 minutes.
Chicken Artichoke Pesto Pizza
Pesto Sauce
Mozzarella Cheese
Grilled chicken sliced
Mushrooms
Artichoke hearts
Olives
Sun Dried Tomatoes
Quick and Easy BBQ Pizza
BBQ Sauce (we love Sweet Baby Rays)
Mozzarella Cheese
Carmelized Red Onions (directions below)
Canadian Bacon Slices
Bacon Crumbles
To carmelize onions saute 1/2 - 1 thinly sliced red onion in 2 Tbsp olive oil and 2 tsp. sugar until limp and slightly browned.
If you have other yummy gourmet pizza toppings, post them in the comments!
Wednesday, June 3, 2009
Coconut Curried Chicken and Sweet Potatoes
This is such a yummy curry recipe but oh.so.easy! If you even remotely like thai food and/or asian style curry you should give this recipe a try. I think you could make it with regular potatoes if you wanted and it would be equally good...in fact, I think I will make it that way from now on because regular potatoes are so much cheaper and almost always on hand. :) This recipe was given to me by my sister-in-law - I have got to get her to add recipes on here! Enjoy!
2 Tbsp. olive oil
1 lb. chicken breast tenders (or any kind of chicken really)
2 large shallots, finely sliced (I sustituted 1/4 c. sweet onion and 3 garlic cloves here)
1/2 c. coarsely chopped red onion
2 1/2 tsp. curry powder
1/2 tsp. sea salt (or more...I think 1 1/2 tsp. is more like it)
1/2 tsp. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk
2 Tbsp. fresh chopped cilantro
2 green onions chopped
Heat 1 Tbsp. olive oil in a lareg Dutch Oven over med-high heat (I used a large non-stick frying pan with a lid and it worked just fine). Season chicken with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to Dutch over. Saute shallots and onion 3-5 min. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken.
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onion and cilantro. Serve over jasmine rice.
2 Tbsp. olive oil
1 lb. chicken breast tenders (or any kind of chicken really)
2 large shallots, finely sliced (I sustituted 1/4 c. sweet onion and 3 garlic cloves here)
1/2 c. coarsely chopped red onion
2 1/2 tsp. curry powder
1/2 tsp. sea salt (or more...I think 1 1/2 tsp. is more like it)
1/2 tsp. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk
2 Tbsp. fresh chopped cilantro
2 green onions chopped
Heat 1 Tbsp. olive oil in a lareg Dutch Oven over med-high heat (I used a large non-stick frying pan with a lid and it worked just fine). Season chicken with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to Dutch over. Saute shallots and onion 3-5 min. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken.
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onion and cilantro. Serve over jasmine rice.
Thursday, April 16, 2009
Browned Butter and Parmesan Pasta
The other night I needed a quick and easy solution for dinner, but didn't want any of my normal "go-to" quick meals. So, I looked in my fridge and cupboards and came up with this delicious dish, taking a cue from one of my favorite dishes at Spaghetti Factory - Spaghetti with Browned Butter and Mazithra Cheese. Hope you enjoy!
2-3 Tbsp. butter
1 package pasta (I used Gemelli, but you could use anything), cooked according to package directions
1 1/2 - 2 cups shredded parmesan cheese (Mazithra would be much better if you can find it)
1-2 cups broccoli
Salt and Pepper to taste
Melt butter in a small frying pan and cook until it turns brown. Mix pasta, cheese and broccoli together in a large serving bowl. Pour browned butter over the top and stir until combined. Salt and pepper to taste. Serve hot.
This is a very versatile recipe. Change up the pasta or veggie with what you have on hand. Would be great topped with grilled chicken.
2-3 Tbsp. butter
1 package pasta (I used Gemelli, but you could use anything), cooked according to package directions
1 1/2 - 2 cups shredded parmesan cheese (Mazithra would be much better if you can find it)
1-2 cups broccoli
Salt and Pepper to taste
Melt butter in a small frying pan and cook until it turns brown. Mix pasta, cheese and broccoli together in a large serving bowl. Pour browned butter over the top and stir until combined. Salt and pepper to taste. Serve hot.
This is a very versatile recipe. Change up the pasta or veggie with what you have on hand. Would be great topped with grilled chicken.
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