Month: May 2020

Chicken and Spinach Skillet Pasta

Print

CHICKEN AND SPINACH SKILLET PASTA

Course Main Course
Keyword Chicken, Skillet Meal

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts cut into 1" pieces
  • 1 teaspoon Italian seasoning
  • salt and fresh ground pepper to taste
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 1/2 cups chicken broth
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 8 ounces approximately 2-1/2 cups uncooked dry (uncooked) penne pasta
  • 1/2 teaspoon crushed red pepper or to taste
  • 1/2 cup half and half
  • 1 cup mozzarella cheese shredded
  • 1 5 ounce bag fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions

  • Add olive oil to a 12" deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle chicken with Italian seasoning, a touch of salt, and fresh ground pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer chicken to a plate and cover to keep warm. Add remaining olive oil to the pan and add onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add garlic and cook for a minute or two until fragrant.

Mushroom Florentine Pasta

 

Print

MUSHROOM FLORENTINE PASTA

Course Main Course
Keyword Pasta

Ingredients

  • 8 ounces weight linguine pasta, uncooked (the same
  • amount of other pasta may be substituted)
  • 3 tablespoons all-purpose flour
  • 8 ounces chicken broth vegetable broth may be substituted
  • 8 ounces whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 ounces 3 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 2 garlic cloves minced
  • 3 ounces weight Gruyere cheese (or Gouda), shredded
  • 2 cups fresh baby spinach leaves

Instructions

  • Begin cooking pasta according to package instructions.
  • Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
  • While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
  • Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Grape Salad

Print Pin

Grape Salad

16 oz sour cream
16 oz cream cheese
1 cup sugar
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
4 cups pecans
1 quart strawberries
Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people. When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar
.
Course Salad
Cuisine American
Prep Time 20 minutes
Servings 8 People
Cost $12.00

Shrimp Pasta Salad

Print

Shrimp Pasta Salad

Course Salad
Keyword Salads, Seafood, Shrimp

Ingredients

  • 1 lb. package 4 cups Ditalini Pasta
  • 2 cans "medium" shrimps found by the canned tuna OR 1 1/2 cups frozen cooked baby shrimp, thawed
  • 1 1/2 cups diced English cucumber
  • 1 large tomato diced

For the dressing:

  • 1 1/4 cup mayo
  • 2 to 3 tbsp ketchup more if desired
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 1 tbsp horseradish optional
  • 1 to 2 tsp milk to thin the dressing

Instructions

  • Boil the pasta in a large pot of salted water according to package instructions. Drain the pasta and run under cold water, until cool, drain and place in a large bowl.
  • Drain and rinse the shrimps under cool water, add them to the bowl of pasta along with the diced tomato and cucumber. Set aside.
  • In a separate bowl whisk together the ingredients for the dressing, adding more milk if necessary to reach desired consistency. Pour the dressing over the pasta and gently stir together, to coat and mix the pasta salad. Chill until ready to serve.

Cheeseburger Macaroni

 

Print

Cheeseburger Macaroni

Course Main Course
Keyword Ground Beef

Ingredients

  • 1 pound lean hamburger meat
  • 1 package taco seasoning
  • 2 cups beef broth or water
  • 1 10 oz can Rotel tomatoes and green chilies (or petite diced tomatoes)
  • 1 cup elbow macaroni
  • FOR THE CHEESE SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
  • FOR THE CHEESE SAUCE
  • Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Add the milk and bring to a boil. Whisk until smooth and thickened.
  • Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.

Macaroni Salad

 

Print

Macaroni Salad

Course Salad
Cuisine American

Ingredients

  • 16 oz shell macaroni
  • 1/2 tsp celery salt
  • 1 tsp onion salt
  • 2 c mayonnaise
  • 3/4 tsp prepared mustard
  • 1/4 tsp seasoning salt
  • 8 oz cheddar cheese grated
  • 1 16 oz pkg frozen peas rinsed with warm water
  • 1 c. diced ham

Instructions

  • Boil shell macaroni according to directions. Drain, rinse with cold water, and set aside.
  • Mix together celery salt, onion salt, Mayonnaise, mustard, seasoning salt in a large bowl. Add noodles, cheddar cheese, peas, and ham. Mix well. Chill until serving.

Pea Salad with Red Onions and Cheese

 

Print

Pea Salad with Red Onions and Cheese

Course Salad

Ingredients

  • 1 large bag 16 oz, frozen peas, thawed and drained
  • 6 strips bacon cooked and cut into small pieces
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced red onion
  • 1 cup real mayonnaise
  • salt and pepper

Instructions

  • In a large mixing bowl combine peas, bacon, onions, cheese, and mayonnaise and mix well.
  • Season with salt and pepper and mix well.
  • Refrigerate 4 hours or overnight. Mix well before serving.

Crispy Crunchy Parmesan Potatoes

 

Print

Crispy Crunchy Parmesan Potatoes

Course Side Dish

Ingredients

  • 4 medium potatoes scrubbed (not peeled)
  • 4 tablespoons olive oil
  • ¼ teaspoon garlic powder onion powder & pepper
  • ½ teaspoon parsley
  • salt to taste
  • 4 tablespoons fresh parmesan cheese divided

Instructions

  • Preheat oven to 450 degrees and line a pan with parchment paper.
  • Slice potatoes ¼” thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
  • Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
  • Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.

Old Fashioned Vegetable Soup

 

Print

OLD FASHIONED VEGETABLE SOUP

Course Soup

Ingredients

  • Approximately 4-pound chuck or round beef roast
  • 2 quarts water
  • 1 tablespoon sea salt or to taste
  • 1 tablespoon ground black pepper or to taste
  • 2 large bay leaves
  • 3 cups diced carrots
  • 3 cups diced celery
  • 3 cups fresh green beans cut
  • 3 cups diced potatoes
  • 3 cups diced tomatoes
  • 3 cups diced cabbage
  • 1 cup diced onions
  • 1 cup fresh sweet corn
  • 1 cup preservative-free kidney beans
  • Pinch of garlic
  • Pinch of sugar

Instructions

  • Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock-pot for 8 hours on the lowest setting.
  • Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in a stockpot.
  • Using two forks, shred beef.
  • Over medium heat, bring beef broth to a low boil.
  • Add vegetables, beans, garlic, and sugar.
  • Optional: add more salt and pepper to taste
  • Simmer until vegetables are tender when poked with a fork.
  • Add shredded beef, simmer until beef is hot.
  • Serve.
  • Refrigerate or freeze leftovers.