or pizza or any type of basic italian foodsWhat are delicious pasta recipes?
Southwestern Cheesy Chicken Spaghetti
Select a mild or hot salsa to give this yummy family-friendly casserole as much heat as you can take.
Ingredients
* 1 pound whole wheat spaghetti
* 3 whole boneless, skinless chicken breasts, finely chopped
* 2 tablespoons olive oil
* Salt (to taste)
* Pepper (to taste)
* 1 26-oz. jar black bean %26amp; white corn salsa
* 1 16-oz. package finely shredded Mexican-style cheese
Method
Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet, combine chicken, olive oil, salt, and pepper. Cook and stir over medium heat about 10 minutes or until chicken is no longer pink. Drain spaghetti; stir in chicken and salsa. Preheat oven to 350 degrees. Pour spaghetti mixture into a baking pan; sprinkle with cheese. Bake about 25 minutes or until heated through.
Notes: I usually lightly spray my baking pan with ';Pam'; or some type of non-stick cooking spray. It usually takes me 45 mins.-1 hr. from prep to finished product.
Number of Servings: 8-10What are delicious pasta recipes?
Fried Sage Leaves
24 Large Sage Leaves
1 Egg
2 Tablespoons Water
1 Cup All-Purpose Flour
Dash Of Salt And Pepper
Canola For Deep Frying
Rinse sage leaves and pat dry with paper towels. In a bowl, beat the egg until well mixed. Add in the water and mix. Sift the flour onto a large plate with the salt and pepper. Pour the oil in a pot to a depth of about 1 inch, and heat until it reaches 375 degrees F. Once the oil is hot, dip the leaves into the egg mixture individually, and allow the excess to drain off. Coat with the flour mixture, and then carefully drop into the hot oil. Fry until golden brown, about 3 minutes. Be careful not to let them brown too much. Remove from the oil, and let dry on paper towels. Continue with the remaining leaves until they have all been fried. Once they are finished, sprinkle lightly with salt, and serve immediately while still warm.
Marinated Olives
Keep a container of these olives in your fridge year round to add to your antipasti platter, or to nibble on with a glass of wine before dinner. This is a great, easy appetizer to keep on hand at all times! The marinade will keep for weeks in the refrigerator, just keep adding extra oil and vinegar, and fresh herbs as needed.
1 Pound Large Cracked Green Olives
1 Pound Kalamata or Other Tasty Black Olive
1 Sprig of Fresh Rosemary
1 Sprig of Fresh Thyme
2 Tablespoons Fresh Oregano
2 Bay Leaves
3 Large Cloves of Garlic
Extra Virgin Olive Oil
Wine Vinegar
2 Tablespoons Black Peppercorns
Salt to Taste
1 Teaspoon Red Hot Pepper Flakes
Combine the olives and herbs and place in a glass or plastic container. Add enough oil and vinegar to cover olives halfway, using 3 parts oil to 1 part vinegar. Cover with a lid and refrigerate at least overnight. Allow to come to room temperature before serving. These olives will keep for several weeks if refrigerated. Remember to stir occasionally to ensure even mixing. When ready to serve, use a slotted spoon to remove the olives from the oil mixture as this mixture can be used again and again by just using new olives.
Spinach Potato Frittata
Frittatas are the Italian equivalent to an omelette. Often chock full of vegetables and cheese, they make a great quick, mid-week entree or sliced into wedges, a perfect appetizer. They are also a great way to make use of leftover cooked vegetables and meat sitting in your refrigerator. We love to make frittatas for those special weekend brunches when the family gathers together.
Use your own imagination to combine some of your own personal favorite vegetables, cheeses and meats and create a frittata your family will love!
Vegetarian Lasagna
Use your favorite vegetable for this dish, or try the ones suggested in the recipe. By grilling or roasting the vegetables before assembling the lasagne, you will really bring out their flavors. This recipe can be changed easily, using all your favorite vegetables. I use whatever I have on hand, and it has always been successful. Other vegetables that are delicious in this recipe are sauteed mushrooms, grilled or fried strips of squash, oven-roasted tomatoes, sauteed artichokes, roasted butternut squash and more....As long as the vegetables are cooked before assembling your lasagne, you can use almost any as your filling. I would suggest that you try grilling, or roasting your vegetables, as both methods really enhances their flavors. To increase the protein of this recipe, you could also add a center layer of creamy ricotta cheese, mixed with fresh herbs, and an egg.
4 cups Unbleached Flour
5 Extra Large Eggs
3 Teaspoons Sweet Paprika
Pinch Of Salt
Prepare pasta with ingredients listed. Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand. To make the pasta, follow the directions in Making Pasta at Home Part One and Part Two. After rolling, cut into 12 inch long strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.
1 Large, Firm Eggplant (I Like To Use The Round Sicilian Ones If Available)
3 Red Or Yellow Peppers, Roasted
1 Large Onion, Skin Removed And Cut Into Thin Strips
1 Large Fennel Bulb, Fronds Removed, Cored, And Cut Into Thin Strips
1/4 Cup Olive Oil
Salt %26amp; Pepper
To Assemble:
1 Cup Grated Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Cup Grated Provalone Cheese
To Prepare The Vegetables: Remove the top and end of the eggplant, and slice into 1/2 inch slices. Lightly brush with a little olive oil, and either grill or broil on both sides until lightly browned and soft. Remove to a plate to cool. In a large frying pan, add a tablespoon or two of the oil, and add the onion rings. Cook over medium heat until the onions are very soft, and are becoming browned. Remove to a separate dish. In the same frying pan, add a
I thoroughly recommend Pasta Bake.
No comments:
Post a Comment