2 Tablespoons olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can Mexican style stewed tomatoes, undrained
1 can chicken broth
1 can corn, undrained
1 can black beans, drained and rinsed
1 teaspoon salt
1/2 teaspoon pepper
2 - 3 chicken breasts, cooked and cut up*
*I use a rotisserie chicken. They can be found at Smiths for $4.99 or at Walmart for $3.49. For one recipe it'd take about 1/2 of the chicken, but I usually double it (it'll take a really big pot) and use the whole chicken.)
In a medium to large pot, heat olive oil over medium heat. Add garlic, onions, cumin and chili powder. Saute for 3 minutes. Add the rest of ingredients and simmer for 20 minutes. Serve with sour cream, cheese, olives and avocado (give or take what you like). Our favorite topping is shredded Mozzarella cheese. It melts into the soup so yummily. Serve with rolls for a perfect warm and cozy meal.
*recipe via Lizzy Writes
I need to put more effort into taking better pictures of my food, but...meh.
Note: I normally don't like my bread so grilled/burnt/black. I'm still learning to pay attention to the time I leave it on the stove.
Another Pinterest recipe. This website is making me domestic. I used light/low fat/low sodium/whatever ingredients and they were delicious, but you can use the fatty stuff if you want, I guess.
Ham and Cheese Sliders
24 good white dinner rolls (I used Rhodes Rolls)
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
These are how mine turned out.
Matthew and I LOVE this quick and insanely delicious sandwich, not to mention filling because you can make as many as you'd like. I found it back in the spring and we have decided we love these sandwiches any month and for any meal. I don't have any photos of our sandwiches because we eat ours the moment they are done. So, for more photos and a step by step you can check out the recipe at, Jamie Cooks It Up!.
My advice: The sauce is awesome and you should go with making it strong, but the sandwich can stand on it's own two feet if you decide to go a bit more mellow. I also guesstimate on all the measurements because you can't go wrong with making it how you like it. Load up everything how you like and you will have a filling and amazing tasting sandwich.
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
*1 can chicken broth (~2 cups)
*1 small onion, diced
*1/3 cup flour
*1/4 cup butter
*1/2 tsp. ground pepper
*2 cups milk
*1 1/2 cup shredded cheddar cheese
*1/2 cup shredded swiss cheese
*2 1/2 - 3 cups finely chopped, lightly steamed or blanched broccoli (you can stick the broccoli in a glass bowl, covered with plastic wrap and microwave for 3-4 minutes. it's easy. do what you please.)
Simmer chicken broth and diced onion in a small saucepan for 15-20 minutes, or until onions are tender. Heat milk in microwave for 1-2 minutes. In separate medium-sized stockpot, melt butter than add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and onion and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Hot Spinach and Artichoke Dip
Servings: 15 • Serving Size: 1/4 cup • Calories: 73.3 • Fat: 4.4 g
• Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano (turns out this is just parmesan cheese, I had no idea)
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray
Preheat oven to 375°.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Aaaannnnnddddd, my crappy, low-quality picture.
1 whole head of garlic
1/3 cup goat cheese with herbs (3 ounces), left at room temperature to soften
6 skinless, boneless chicken breasts halves (I did 3 large ones)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 teaspoons olive oil
Roast the garlic earlier in the day (for an awesome step-by-step guide, check out this link How to Roast Garlic from a fabulous cook in my ward here).
Preheat oven to 350. In a small bowl combine garlic pulp and goat cheese, set aside.
Make a horizontal cut into the thickest part of the chicken breast to form a sort of "pocket" and stuff 3-4 teaspoons of cheese into each breast. (I stuffed all the cheese mixture into my 3 pieces of chicken, more is better I think). Sprinkle chicken with salt and pepper.
Heat oil in a large skillet, add chicken and cook 3 minutes, until browned. Turn chicken over and put skillet in the oven. Bake at 350 for about 20 minutes, or until a thermometer registers 160. Cover and let rest for 5-10 minutes, serve warm.
Matthew has been begging for "The Chili" since we got to St. Louis, but the 102 degree weather has been less than ideal. The last couple of days have been "quite cool" (movie quote) and so I busted out the chili along with Katie's rolls receipe.
*9 oz. graham crackers - about 1 1/2 packages (or if you happen to have digestives from the UK, that would be even better!)
*1/2 cup butter, melted
*1/2 cup brown sugar
*3 tbsp. water
*1 can sweetened condensed milk
*1/2 cup butter
*1 1/4 cups heavy whipping cream
To make crust, blend graham crackers in food processor until finely ground. Pour melted butter over crumbs and process to blend well. The crumbs should stick together when pressed. Press crumbs into a pie pan or springform pan. Put in freezer while you make the filling.
To make toffee filling, put the brown sugar and water into a saucepan over medium heat. Stir until the sugar dissolves. Increase heat and boil without stirring until it has turned a deep amber color, occasionally swirling the pan and brushing down the sides, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove toffee sauce and spread into graham cracker crust. Let sit in refrigerator for at least an hour to allow the toffee to become semi-firm.
Right before serving, slice bananas into very thin slices and place on top of semi-firm toffee.
4 large or 6 small chicken breasts
1 cup prepared pesto
1/4 cup Dijon mustard
1-1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Coat a 9x13 inch pan with cooking spray. Trim chicken breasts and place in pan. In a bowl, mix pesto and mustard then spoon over chicken. Sprinkle with desired amount of cheese. Bake in oven until center of chicken reaches 160 degrees, about 20-25 minutes.
I made this tonight for dinner but forgot to snap a picture. For those of you not too familiar with pesto, it looks a little like green barf but don't let that turn you off to it. Note to Katie - I made this a few years ago when at home and Skyler hated it even though he was too kind to actually tell me so (I'm not sure he actually tried it, but he didn't eat it). Maybe he'll be less afraid now, maybe not.
Wisk in a medium mixing bowl and set aside:
- 2 Cups Flour
- 1Tbsp. Baking Powder
- ½ tsp. Salt
In another medium mixing bowl whisk:
- 1 egg (for about 20 seconds)... add
- 1 Cup Sugar (whisk vigorously until thick about 30 seconds)... add
- 4 Tbsp. melted (slightly cooled) butter (whisk until mixed well)... add
- 1¼ Cups Sour Cream (whisk in 2 or 3 additions 20-30 seconds)
Add 1½ Cup Frozen Blueberries to dry mixture and toss them making sure they are all well covered with flour.
Pour wet ingredients over the dry and fold together making sure all batter is nice and moist (this takes another 30 seconds or so).
Bake in muffin tins at 350° for about 25-30 min (until golden and an inserted toothpick comes out clean). When out of the oven and cool enough to handle, brush tops with melted butter and dip into granulated sugar. Enjoy!
Cinnamon Roll Pancakes
*1 1/2 cups flour
*3 tbsp. sugar
*1/2 tsp. salt
*4 tsp. baking powder
*1 tbsp. cinnamon
*1 cup milk
*2 tbsp. corn syrup
*1/4 cup butter, melted
*1 tbsp. vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon. Whisk together well.
In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Top with maple butter icing.
Maple Butter Icing
*1 cup powdered sugar
*1/4 cup butter, melted
*dash of salt
*1 tbsp. maple syrup
*1/4 cup milk, more if needed
Combine all ingredients. Enjoy.
I found this in one of Mom's cookbooks YEARS ago and it has been our go-to date night dip ever since. Despite all the chopping involved in this, it can be thrown together in less than 20 minutes.
1 can kidney beans (rinsed and drained)
1/4 cup salsa
Fat- free plain yogurt (I use Greek yogurt, much more sour cream-ish)
Shredded cheddar cheese
Chopped green onions
In a blender, or using a thunderstick, blend together beans and salsa. Spread in a 9x9 (or slightly smaller) pan. Spread a thin layer of yogurt on top, just enough to cover the beans. Top with cheese, tomatoes, green onions and olives. Served with baked tortilla chips.
This doesn't make a lot, Neil and I polished this off ourselves. Double it if serving more than three people.
I'm beginning to shun Bisquik (gasp!). Costs waaay too much with waaaay too many mystery ingredients. So for waffles, we whip out this baby...
1 1/2 cups Whole Wheat Flour
1 Tbsp. Baking Powder
3/4 tsp. salt
3 Tbsp. Sugar
1 1/2 cups milk
3 Tbsp. Oil
Mix together with an egg beater.
Angel Hair Pasta Salad:
*1 pound angel hair pasta
*1/2 cup olive oil
*5 cloves garlic, minced
*1 1/2 cups parmesan cheese (sometimes I sub mozz when that's all I've got - works great)
*2-3 fresh tomatoes, seeded and diced
*handful of fresh basil leaves, torn into small pieces
optional: toasted pine nuts
Cook pasta according to package directions. Drain pasta and put in serving bowl. While pasta is boiling, saute garlic in olive oil until lightly browned. Pour garlic and olive oil over pasta and toss together. Sprinkle 1 tsp. salt and 1 cup of cheese over the pasta. Toss again. Let pasta cool slightly. Right before serving top pasta with the rest of the cheese, tomatoes, basil and pine nuts. Enjoy.
4-5 cups diced vegetables (I used about 2 ears of corn, straight off the cob--no need to boil, 2 yellow squash, and a zucchini, but you can use cucumber, sweet peas or even thawed frozen green beans)
1/4 cup sliced red onion
2 tablespoons fresh basil, chopped
1/2 cup mozzarella, cut into 1/4 inch cubes
1 tablespoon olive oil
1 tablespoon white wine vinegar (or apple cider or rice wine)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Combine vegetables, onion, basil and mozzarella in a medium or large bowl.
Add the oil, vinegar, salt and pepper. Stir well.
Let sit for at least one hour before serving. The vinegar in the dressing "cooks" the vegetables a bit and they are soft to eat.
I used all the veggies and the vinegar it called for, not the suggested substitutions. I also made this once without the red onion because I was in a hurry, very regrettable decision. It was still good, but not great. I also never had fresh basil but I'm sure that would make this stupendous. It's hard to win me over with vegetables but this may be a first.
Pizza sauce from a bottle is really expensive and to be honest, too sweet for my liking. The following oh-so-simple recipe came from Kimball's family and is the only way to go for us around here.
1 - 8 oz. can of tomato sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Oregano
Combine in saucepan and simmer for 10 minutes. TaDa!
*3 1/2 to 3 3/4 cups all-purpose flour
*1/4 cup sugar
*1/4 cup butter, softened
*1 tsp. salt
*1 package regular or dry-active yeast (2 1/4 tsp.)
*1/2 cup very warm water (120 to 130 F)
*1/2 cup very warm milk (120 to 130 F. I used to warm this up on the stove, but then I realized that it's much easier in the microwave. Do what you please.)
*1 large egg
*More butter, melted
In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup softened butter, salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough it smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Roll each half into a 12-inch circle on floured surface. Spread with softened butter. Cute each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.
Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. Brush warm rolls with more butter. Makes 32 rolls.
12 dried jumbo shell macaroni (I always do 15 because some break)
12 ounces ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green pepper
1 clove garlic, minced
1 beaten egg
1/4 cup fine dry bread crumbs
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 - 26 oz. can meatless spaghetti sauce
1/4 cup grated Parmesan cheese
Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.
Meanwhile, in a large skillet cook ground meat, onion, green pepper, and garlic until meat is brown. Drain.
In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1 cup of the spaghetti sauce; mix well. (At this point I usually drop in a teaspoonful or two of minced garlic). Spoon about 2 tablespoons of meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart square baking dish. Pour the remaining sauce over the filled shells. Cover the dish with foil.
Bake at 375 degrees for 35-40 minutes or until heated through. Sprinkle with Parmesan cheese before serving.
This recipe comes from Mel's Kitchen Cafe. It serves 8-10.
*5 cups cooked rice, warm or at room temp (that's about 2 cups uncooked. ish. sort of.)
*2 teaspoons salt
*1 (15 oz.) can black beans, drained and rinsed
*1 (15 oz.) can pinto beans, drained and rinsed
*2 cups cooked, cubed chicken
*1 (12 oz.) can corn, drained
*4 green onions, chopped
*1/4 cup fresh lime juice (I've used fresh lemon juice and it tastes just as good)
*2 tablespoons red wine vinegar
*2 tablespoons packed brown sugar
*2/3 cup canola oil
*2 teaspoons chili powder
*1 teaspoon cumin
Combine all salad ingredients in large bowl. Combine dressing ingredients together and pour over salad. Mix well to combine. Serve warm or room temp ( I prefer warm, Sky prefers cold).
Easy Cilantro Lime Empanadas
1 package frozen filo, thawed (they usually come with two separate rolls, you will only need one)
1 -12 oz package frozen pureed butternut squash
1 - 15 oz can black beans, rinsed and drained
1 teaspoon salt
1 teaspoon Arizona Dreaming seasoning (a new Penzeys spice mixture, or you can use taco seasoning)
4 ounces reduced-fat cream cheese
1/2 cup fresh cilantro, chopped
juice of one lime
1 tablespoon vegetable oil or cooking spray
Preheat oven to 400 degrees.
Roll out the filo on a counter and cut it in half lengthwise and be sure to cover with a barely damp cloth when you are not working with it.
In a medium bowl, mix the squash, black beans, salt and seasoning. With a pastry blender or the back of a large fork, smash the mixture together, breaking up the beans a bit while you do so. Add the cream cheese, cilantro and lime, and mix well until everything is fully incorporated.
Take 2-3 sheets of the filo and place 2 tablespoons of the cilantro lime mixture at one end like this:
Fold in triangles, much like you would fold a flag, like this:
Place on a cookie sheet lined with parchment paper or a Silpat liner:
Brush with a bit of oil or spray with cooking spray. Repeat until the filling is gone.
Bake 15-18 minutes or until slightly browned.
Makes about 18.
Serve with sour cream, salsa and a touch more cilantro:
Like the ticket stubs from Hong Kong to San Fransisco and from Charlotte to Cincinatti. I wish I had noted which books I took them from so I could see what Dad was reading on the plane. There's a piece of hotel paper from the Commerce Casino Crowne Plaza in Los Angeles; a Shirley's bakery punchcard with only one punch, and a receipt from Trade Secret. Apparently Mom bought some Kenra Volume Spray in 2001 and it was only $12.95 - it's $21.39 now! Geez, look at that inflation over the past decade.
There was also a recipe for Mayberry's Italian Wrap. I have no idea where it came from as there's no source or cookbook noted on it - but it looks delicious. I haven't even made them yet but I thought I'd share. Maybe one of you guys could make them and then invite me over for dinner...m'kay?
Mayberry's Italian Wrap
Spread (mix well):
1 c. chopped sun-dried tomatoes
16 oz. cream cheese
1 c. mayonnaise
Layer the following:
provolone cheese slices
sliced artichoke hearts
1 - 12 oz. can frozen Minute Maid Limeade
1/3 cup sugar
3/4 of a 2-liter bottle of Club Soda
Rasperry Lime Sprite
1/2 gallon raspberry drink (Cream 'O Weber, found at Walmart)
1/2 - 12 oz. can frozen Minute Maid Limeade
2 liters of Sprite
1 - 12 oz. can frozen Minute Maid Pink or Raspberry Lemonade
1 - 16 oz. can frozen Orange Juice
2 liters of Ginger Ale
Add ice right before serving.
1 Pork Roast (3-4 lbs)
1 Can of Chicken Stock/Broth (14-15 oz.)
1 Stick of Butter
1 Tsp Salt
1 Tsp Pepper
2 Tbsp Soy Sauce
2 Tsp Liquid Smoke
1 Tsp Olive Oil
Heat olive oil in frying pan. Brown roast on each side. Place all remaining ingredients in the crockpot (it may help to cut up the butter). Cook on low for 8-10 hours. Shred and enjoy! We serve this over rice sometimes, or on buns for sandwiches. Both are so good, although I think I prefer it with rice.
I'm pretty sure Kimball got this recipe from Uncle Dave.
Anyway, even though the resemblance between an Avatar and me right now is uncanny, I still have a delicious recipe for you. Last night we grilled 3 pizzas. They. were. awesome. Way better than cooking them in the oven. Unless you have a fancy pants brick oven. Then it might be debatable. But probably not even then.
So there are some essential things for this pizza. The first is the dough. Here is the recipe for the best pizza dough:
This is something I put together last night inspired by a meal I had a while ago that was delish, but didn't know how to get the recipe. When we dived into it last night it was actually surprising how similar it tasted. I don't know if I'd be able to tell the difference accept that I put way more veggies in it that the original dish had.
As you can tell by the ingredients, there is nothing new or special about this. This is one of those things you can make when you haven't been to the store in forever but you need to make something! These are all ingredients that most of us have on hand at any given time, so this can just be a back-up plan recipe for those of you who aren't fans of casseroles.
About 2 cups (uncooked) Rice
About 1/2 bag of frozen mixed veggies (peas, corns, beans)
1 can Cream of Chicken Soup
3/4 cup Milk
Shredded Cheese (optional)
Cook the rice in 4 cups water. In the meantime, cook the chicken and shred, and steam the veggies. Once all are done, mix together and put in large mixing bowl. In a separate bowl, combine cream of chicken soup and milk.. whisk well, then add the mixture to the large bowl of ingredients.
Spread in large casserole dish (9x13 works great).
Layer top with crushed corn flakes.
Bake at 350 for 20 minutes or so.
(If you want to add shredded cheese, do so under the cornflakes or mix into the rice mixture).
Fresh Side Salad Idea:
... mix and serve in side bowl. It was a great combination and looked pretty, too.
We loved this meal and stuffed our faces big time.. and we still have a 1/2 a dish or more left of leftovers, which we are looking forward to. (Especially me.)
Don't be afraid to try things out- most of us have cooked enough to know what combinations will taste good together and it's nice not to have to follow a recipe sometimes. You know what your family will eat, so why not slosh it all together in a pot and serve? :)
That being said, I must say I was quite surprised that not only did this recipe turn out fabulous, it made it into my top 3 favorite meals of all time. In our house, we have a special name for this dish...
"Hey Love, what do you want for dinner this week?"
This is another recipe from Rookie-Cookie, but I have a couple of suggestions.
-It calls for Parmesan Cheese, but I know first-hand the the creator of this recipe is not the biggest fan of cheese. That is why she chose Parmesan. I always use shredded Mozzarella. It's cheaper and tastes so good.
-I always half this recipe because it makes quite a bit.
-It would be unwise to try to use dried basil instead of fresh. The fresh basil is one thing that adds so much flavor and makes it look so pretty. So to all my peeps, I planted two basil plants this year, just because I love this dish. Call me, I'll hook you up.
1 lb penne pasta
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp kosher salt
1 cup oil-packed sun-dried tomatoes, chopped
1 7¼ oz jar roasted red bell peppers, chopped
1 1/2 cups heavy cream
3 Tbsp butter
½ tsp crushed red pepper
1 cup chopped fresh basil
1 cup freshly grated Parmesan cheese
In a large pot of boiling, salted water, cook pasta until al dente and set aside.
Heat olive oil in a large skillet over medium heat. Once the oil runs quickly in the pan, add garlic and saute until slightly browned. Add salt, tomatoes, peppers, cream, butter and crushed red pepper. Simmer over medium heat for 2 minutes. Stir in ½ cup basil and simmer for 1 minute longer. Add pasta to sauce and add the cheese and remaining basil.
Yields 6 servings.
1 spoonful JIF peanut butter
18-24 milk chocolate chocolate chips
(you may sub butterscotch chips but they're not as good, it's a last resort)
2 pints milk (4 cups)
2 cups low-fat milk
3 oz cream cheese
2 tbsp. flour
1 tsp. salt
1 tbsp. butter
3 garlic cloves, minced
1 cup grated parmesan cheese
Put the milk, cream cheese, flour and salt in a blender and process until smooth. Set aside.
Heat butter in sauce pan and add garlic. Saute garlic for about 30 seconds, making sure not to let it burn and become bitter.
Add milk mixture to the pan, stirring constantly for 3 to 4 minutes and bring it to a simmer. Keep stirring and let it cook for a couple more minutes. It should be much thicker now.
When it's thickened, remove from heat and stir in cheese. Cover immediately and let sit for at least 10 minutes more to continue thickening before using. Enjoy over pasta and/or grilled chicken.
Creamy Pesto Pasta:
1/2 batch alfredo sauce
1/2 lb. farfalle pasta
1/3 cup pesto (I just bought a jar at the store, but by all means, if you're feeling up to it and have loads of fresh basil to use up, make it for yourself! Also, even though the recipe calls for his much, I only use about 3-4 tbsp.)
roasted red peppers
toasted pine nuts
Make alfredo sauce. Set aside.
Cook pasta as directed on package.
Combine alfredo sauce and pesto and toss with pasta. Add salt and pepper to your liking. Sprinkle with cheese. Again, grilled chicken is awesome with this as are roasted vegetables. Enjoy!
Recipe from Our Best Bites.
2 - 15 oz cans of garbanzo beans or chickpeas, drained and rinsed
1 medium onion, chopped
4 cloves of garlic
1/4 cup fresh parsley
1 teaspoon ground cumin
1/2 - 1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon baking powder
4-6 tablespoons all-purpose flour
In a food processor, combine all ingredients except the flour. Pulse until the mixture is chopped (you may have to scrape the sides of the food processor a few times to help) into small pieces.
Add a few tablespoons of flour and pulse again. You want the mixture to resemble very coarse sand or small pebbles and to be able to be formed into small patties. If necessary, add a couple more tablespoons of flour.
Shape into 10-12 individual 2 inch wide disks (think slider burger size). If cooking immediately, set in the fridge for a few minutes or you can store them in the refrigerator until you are ready to use. They can be made up to 2 days in advance.
Heat a large skillet to high. Pour in enough oil to coat the bottom of the pan about 1/4 inch high. Add the falafel patties and cook for 4-5 minutes. Flip, repeat.
Serve in a pita with yogurt tahini sauce (see recipe below) or hummus, tzatziki or just lettuce and sliced tomatoes.
Yogurt Tahini Sauce:
1 cup fat free plain greek yogurt
2 tablespoons tahini*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Combine all ingredients.
Makes about 1 1/4 cups.