This is out of the TOH Healthy Cooking Mag...April/May 2010
When I made it, I used rotini as I am not a big fan of rigatoni. It's a little like the Bacon Pasta that I posted earlier but it's not exactly like it. The asparagus is a real treat if you like asparagus. Even my kids gobbled up this meal!
1 16 oz pkg rigatoni pasta (I used rotini)
1 lb fresh asparagus, trimmed and chopped into bite sized pieces
8 strips of bacon ( I used 12)
1 clove of garlic, minced ( I used two)
2 tbsp butter
1 tbsp olive oil
2/3 c half and half
1/2 c shredded part skim mozzarella cheese ( I used fat full)
1/2 tsp salt
1/4 c grated Parmigiano-Reggiano cheese ( I used fresh grated parmesan)
1/4 c minced fresh parsley ( I didn't do this)
Cook noodles according to package directions.
Meanwhile in a dutch oven or large pot, bring 2 cups of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place in ice water for 2-3 minutes. Drain and pat dry.
In the dutch oven, fry the bacon until crisp. Drain and crumble.
Making sure the pan is not so hot that it will burn the butter, drain bacon grease from pan, add butter and oil. Saute garlic until tender. Stir in cream. Bring to boil, reduce heat and simmer for 3-4 minutes. Cream will thicken slightly.
Stir in mozzarella cheese just until melted; then add drained pasta. Stir in salt, asparagus and bacon.
Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve.
Makes 8 servings.
Monday, March 22, 2010
Monday, March 15, 2010
Garlic Cheese Bread
This recipe is from the blog The Pioneer Woman Cooks and is to DIE FOR!
Ingredients
3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
You won't regret the taste but you may regret the calories...but sometimes you just have to do it!
Ingredients
3-½ cups Grated Cheddar Cheese
¾ cups Monterey Jack Cheese, Grated
½ cups Grated Parmesan Cheese
½ cups (real) Mayonnaise
4 whole Green Onions, White And Light Green Parts Minced
1 dash Salt
1 loaf Crusty French Bread
1 stick Butter
4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
You won't regret the taste but you may regret the calories...but sometimes you just have to do it!
Thursday, March 11, 2010
Pecan Sandies
Yummy shortbread type cookie...so light they "melt in your mouth"
Ingredients
1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup powdered sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
For rolling dough in:
1/2 cup granulated sugar
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the butter, shortening, and sugars until smooth.
Beat in eggs one at a time. Add vanilla. Stir until blended.
Combine flour, baking soda, cream of tartar and salt. Stir into the creamed mixture. Mix until completely blended.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in reserved white sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Remove from cookies sheet to cool on wire racks.
Ingredients
1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup powdered sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
For rolling dough in:
1/2 cup granulated sugar
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the butter, shortening, and sugars until smooth.
Beat in eggs one at a time. Add vanilla. Stir until blended.
Combine flour, baking soda, cream of tartar and salt. Stir into the creamed mixture. Mix until completely blended.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in reserved white sugar. Place cookies 2 inches apart onto ungreased cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Remove from cookies sheet to cool on wire racks.
Tuesday, March 9, 2010
Crock Pot Whole Chicken
SERVES 4
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 large roasting chicken
1 cup onion, chopped
Directions
In a small bowl, combine salt, paprika, cayenne, onion powder, thyme, pepper, and garlic powder.
Remove any giblets from chicken and rinse chicken well.
Pat chicken dry and rub spice mixture onto the chicken getting under the skin where you can.
Place in resealable plastic bag and refrigerate overnight. (can be skipped if you are in a hurry).
When ready to cook, put chopped onion in bottom of crock pot and place chicken on top.
Cook on low 4-8 hours.
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 large roasting chicken
1 cup onion, chopped
Directions
In a small bowl, combine salt, paprika, cayenne, onion powder, thyme, pepper, and garlic powder.
Remove any giblets from chicken and rinse chicken well.
Pat chicken dry and rub spice mixture onto the chicken getting under the skin where you can.
Place in resealable plastic bag and refrigerate overnight. (can be skipped if you are in a hurry).
When ready to cook, put chopped onion in bottom of crock pot and place chicken on top.
Cook on low 4-8 hours.
Copycat Romano's Macaroni Grill Rosemary Bread
This is a super easy...super tasty bread!
2 loaves
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary (or 2 tbsp fresh)
2 tablespoons butter
kosher salt or a sea salt grinder
Directions
Place yeast, sugar and water in large bowl or bowl or a stand mixer or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour. When thoroughly mixed add rosemary.
Knead for about 10 minutes by hand or 5 minutes in stand mixer/food processor until smooth and elastic.
Add more flour if necessary to get a smooth dough. It will be slightly sticky.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned.
Remove from oven, brush with remaining butter and sprinkle with salt if desired.
2 loaves
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary (or 2 tbsp fresh)
2 tablespoons butter
kosher salt or a sea salt grinder
Directions
Place yeast, sugar and water in large bowl or bowl or a stand mixer or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour. When thoroughly mixed add rosemary.
Knead for about 10 minutes by hand or 5 minutes in stand mixer/food processor until smooth and elastic.
Add more flour if necessary to get a smooth dough. It will be slightly sticky.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned.
Remove from oven, brush with remaining butter and sprinkle with salt if desired.
Monday, March 8, 2010
Southern Sweet Tea
If you like the sweet tea at McD's and want to make it at home so that the kids in drive thru can forget your name....it's so embarrassing when they know your name..."Did you want your sweet tea today Jennifer?" sheesh...how did we get on a first name basis? Oh yeah..this damn sweet tea business!
Okay...make your own at home...
Southern Sweet Tea
This is how I do it!
Okay...make your own at home...
Southern Sweet Tea
This is how I do it!
KILLER FRENCH TOAST
Want to make killer french toast? Here are some of my favorite things...
Add a tsp or tbsp of vanilla extract to your eggs.
Add a tbsp or two of flour to eight eggs and you get a "batter" taste as opposed to an egg dip.
Use Hawaiian bread...it's the bomb.
But the Pièce de résistance....cut croissants in half and dip quickly in your egg mixture..with or without flour or vanilla it will be amazing! Biggest thing is do not let it soak in the eggs too long..they are quite delicate after they are dipped and they will just fall apart if soaked.
Enjoy! Happy Breakfast...or dinner!
Add a tsp or tbsp of vanilla extract to your eggs.
Add a tbsp or two of flour to eight eggs and you get a "batter" taste as opposed to an egg dip.
Use Hawaiian bread...it's the bomb.
But the Pièce de résistance....cut croissants in half and dip quickly in your egg mixture..with or without flour or vanilla it will be amazing! Biggest thing is do not let it soak in the eggs too long..they are quite delicate after they are dipped and they will just fall apart if soaked.
Enjoy! Happy Breakfast...or dinner!
Cheesy Broccoli Soup
If you like super cheesy soup and you like velveeta....you will like this soup!
SERVES 6
Ingredients
3 c broccoli pieces
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
12 oz Velveeta cheese, grated or sliced in small chunks
salt and pepper to taste
Optional 1/2 c bacon bits
Directions
Cook broccoli until tender& drain.
Cook onions in butter until tender& transparent; Stir in flour& cook 5 minutes, stirring constantly.
Add milk slowly, stirring constantly. Stir in grated cheese until smooth.
Slowly blend broth into sauce. Add Velveeta cheese and stir until melted.
Puree 1/2 cup of the broccoli with a fork (or in the food processor).Cut the rest of the broccoli into pieces. Add all broccoli to the soup.
Simmer for 15 minutes. Season with salt and pepper Add more velveeta if desired for a creamier cheesier soup.
SERVES 6
Ingredients
3 c broccoli pieces
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
12 oz Velveeta cheese, grated or sliced in small chunks
salt and pepper to taste
Optional 1/2 c bacon bits
Directions
Cook broccoli until tender& drain.
Cook onions in butter until tender& transparent; Stir in flour& cook 5 minutes, stirring constantly.
Add milk slowly, stirring constantly. Stir in grated cheese until smooth.
Slowly blend broth into sauce. Add Velveeta cheese and stir until melted.
Puree 1/2 cup of the broccoli with a fork (or in the food processor).Cut the rest of the broccoli into pieces. Add all broccoli to the soup.
Simmer for 15 minutes. Season with salt and pepper Add more velveeta if desired for a creamier cheesier soup.
Parmesan Fish
Hey we should all eat more fish right? It isn't uber healthy but it's better for you than my usual...which is deep fried. Tastes wonderful with some fresh lemon juice on top and some fresh steamed veggies or salad! I think the parmesan out of the plastic container with the green lid would be preferable as the fresh grated doesn't stick well.
Serves 4
16 ounces fish fillets
1 egg
2 tablespoons milk
BREADING
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Beat egg and milk in a shallow bowl and set aside.
In a shallow dish or zipper bag combine breading ingredients.
One at a time dip filets in egg, shake off excess and turn/shake in breading in dish/bag.
Bake uncovered on an oiled baking sheet (NOT baking dish) at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
Serve quickly so that it is served warm! Sprinkle fresh lemon juice on top if desired.
***UPDATE***
My friend Mike emailed me this simple but tasty Tartar Sauce recipe! Thanks Mike!
Serves 4
16 ounces fish fillets
1 egg
2 tablespoons milk
BREADING
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Beat egg and milk in a shallow bowl and set aside.
In a shallow dish or zipper bag combine breading ingredients.
One at a time dip filets in egg, shake off excess and turn/shake in breading in dish/bag.
Bake uncovered on an oiled baking sheet (NOT baking dish) at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
Serve quickly so that it is served warm! Sprinkle fresh lemon juice on top if desired.
***UPDATE***
My friend Mike emailed me this simple but tasty Tartar Sauce recipe! Thanks Mike!
Recipe for Two:
Two heaping TB Mayo.
1 TB dried Basil (I know it sounds like a lot - but it's not),
1/8 - 1/4 tsp lemon juice (depends on how lemony you like your fish - or you can leave it out),
1 tsp dried parsley,
dash of chili powder,
a couple grinds of fresh black pepper to your taste. Mix... & Dip!
Two heaping TB Mayo.
1 TB dried Basil (I know it sounds like a lot - but it's not),
1/8 - 1/4 tsp lemon juice (depends on how lemony you like your fish - or you can leave it out),
1 tsp dried parsley,
dash of chili powder,
a couple grinds of fresh black pepper to your taste. Mix... & Dip!
It's also a zesty dip for veggie sticks.
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