Here we go again with a pasta dish or can we call it a salad dish. Whatever you want to call it, you know it will be an excellent recipe.
Here, I did not slice the sausage, for instead, I break it down into pieces so it can blend better into the sauce and the pasta.
Ingredients
1 1/2 lbs - Italian sausage, skin removed
2 tbsp. - Olive oil
1 tbsp. - Oregano dried
1 tbsp. - Garlic, mashed
1/2 cup - White wine
1/2 cup - Red onion, finely chopped
1 cup - Green peas
1 cup - Cherry tomatoes
1 1/2 cup - Mushrooms, sliced
3/4 cup - Heavy cream
1/2 cup - Parmesan cheese, gratedMilk as needed
Salt and pepper as neededFor more information, please see the video below;
Well, you can now call me the salad or soup guy. I am uploading more of these recipes because everyone is requesting more. So, here you have it, please enjoy.
Ingredients
1/2 pkg. - Bow-tie pasta or other
2 cups. - Broccoli, bite-sized pieces
1/2 cup - cherry tomatoes, sliced
2-3 tbsp. - Olive oil
2 tbsp. - Garlic, minced
1/2 cup - Sun-dried tomatoes
1/4 cup - Parsley, chopped
1 -2 tbsp. - Parmesan cheese, grated
1/4 cup - Black or green olives, sliced
Salt and pepper to taste
Options - Hot red pepper flakes, lemon juice, goat cheese, parmigiana cheese
Here we go again, another shrimp dish. I just love shrimp any way I can get it, for me it does not matter.
Ingredients
1/2 pkg. - Spaghetti or any pasta
1 lb. - Med. shrimp, deveined (precooked) tails on or removed.
1 -2 tbsp. - Olive oil
1/2 med. - Red onion, finely chopped
2 tbsp. - Butter, unsalted
1- 2 clove - Garlic, minced
1/2 cup - White wine or beer
3/4 cup - Heavy cream
1/2 cup - Parmesan cheese shredded + garnish
1 tbsp. - Tomato paste
1 tbsp. - Parsley, chopped
Salt and pepper to taste
Options - Hot pepper flakes, chili powder,
Notes:
- In the video, I am using frozen shrimp (thawed), so I was heating it up and removing part of the moisture that was brought in by the freezing. But you can add the shrimp to the last stage before adding the pasta for about 3 minutes of cooking if you want.
- As for fresh shrimp, please cook them at the first stage of cooking.
- In any case, do not overcook the shrimp, for it will become chewy and gummy.
- I did not remove the tails because they are full of flavor. When you bite down on the meaty side just at the tail line, the juices inside come out. Thus giving you a great experience. But, you can remove them if you like. Thanks for your comment
This has to be one of my favorite recipes for lunch at my office. It heats up really fast in the microwave and in seconds I have the perfect meal. I have to say that I do not like to buy lunch for I tend to go to the fattier foods and that causes a problem for me. So I would rather make my meal myself.
Apple cider vinegar
Apple cider vinegar has various healthful properties, including antimicrobial and antioxidant effects. What's more, evidence suggests it may offer health benefits, such as aiding weight loss, reducing cholesterol, lowering blood sugar levels.
Bell peppers
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids.
Serving - one cup, approximately 180 calories.
Ingredients
1/2 pkg. - Whole grain or gluten-free pasta
3/4 cup - Cherry tomatoes, split
1/2 cup - Red bell pepper, cubed
1/2 cup - Black olives, pitted and sliced
1 med. - Cucumber, peeled
3/4 cup - Feta cheese, cubed
Sauce
1 tbsp. - Apple cider vinegar
1 tbsp. - Olive oil
1/2 med. - Juice of a lemon or lime
1 tsp. - Garlic powder
1 tsp. - Oregano
Salt and pepper to taste
I have to say that this dish is one of the easiest pasta recipes, I know. It is hard to believe that a simple and fast dish can be this good. I make it very often when I get that pasta craving.
Ingredients
1/2 pkg. - Spaghetti, al dente,
1/4 cup - Olive oil
6 to 8 cloves - Garlic minced or finely sliced
Salt and pepper to taste
Toppings - Hot red pepper flakes, chopped parsley
Tips
- The salt in the pasta water should be enough to give flavor to your dish, do not add extra.
- Pasta should be Al Denta, remove one minute before pasta being done.
- Overcooking the oil will turn it into Saturated fats, after two minutes of cooking the garlic, turn off the heat.
Tuna Noodle Casserole
I really like this dish because it is so easy to make and serve. The portions heat up really fast when you need to save time. I like to take this to work and just zap it in the micro for one outstanding lunch.
Now, the type of tune here that I am using is a little on the dark side for it comes from Portugal and the fish is called a tuna fish “ Bonito”. I enjoy this type of fish because it has a bit more on the stronger taste of fish, but really any type of tuna can be used.
I hope that you enjoy this dish and please let me know how yours turned out.
Ingredients
1 pkj. - Dry egg noodle past or any other type
3 tbsp. - Butter, unsalted
1/2 cup - Onion, finely chopped
1/2 tsp. - Salt, kosher
3 tbsp. - All-purpose flour
3 cups - Cold milk
3/4 cups - Cheddar cheese, shredded
2 cans - Tuna, shredded or chucky
3/4 cup - Peas, rinsed drained
1/3 tsp. - White grounded pepper
1/2 cup - Plain bread crumbs
1/2 cup - Parmigiano cheese, grated
Options- Cayenne pepper, Worcestershire sauce
Toppings - Chopped parsley, chopped chives, sliced black olives
Note: Please remember to undercook the pasta for at least 2 minutes.
Caprese Pasta With Mozzarella Recipe - One-Pot Recipe
Video
Caprese Pasta With Mozzarella Recipe - One-Pot Recipe
Well, another pasta dish request by a few. I love this dish for it is so easy and fast to make especially when you will be having a large group showing up with huge hunger pains. This dish gives you an awesome combination of cream and cheese that is guaranteed to please.
Ingredients
10 oz. - Penne pasta (1/2 pkg.)
2 tbsp. - Olive oil
1 med. - Red onion, diced
3 to 4 cl. - Garlic, minced
1 cube - Chicken bullion, low-sodium
1/2 to 1cup - Cherry tomatoes, halved
1/3 cup - Cream, more if needed, milk or pasta water for a top-up.
1/2 cup - Parmesan cheese, shredded
1 cup - Mozzarella cheese, cubed or shredded
Salt and pepper to taste
Toppings - Fresh parsley or basil
Options - 2 tbsps. Balsamic vinegar
Alternative cooking method - One-pot
- Add 5 cups of water to the pot, add pasta and cook until dente (not too soft), reduce the amount of cream.
When it comes to lasagna, I am in. I can have it any way I would like and use really any type of cheese to blend in with the meaty sauce and mozzarella. I like to make this recipe especially for a party or a get-together for it can be made all in one big dish. So just divided it and stand back, for it will go very fast.
Ingredients
1 lb. - Medium ground beef
1 med. - Onion, chopped
2 to 3 cloves - Garlic, minced
2 to 3 tbsp. - Tomato paste
1 to 2 tbsp. - Olive oil
1 tbsp. - Dried basil
1 can - Tomatoes peeled and chopped
1 lg. - Egg, beaten
1 tbsp. - Italian seasoning (see below)
2 cups - Mozzarella cheese
1 cup - Cottage or ricotta cheese
1/2 cup - Parmesan cheese, grated
Lasagna noodles as needed
Salt and pepper as needed
Option - 1 tsp. sugar to remove the acidity from the tomatoes.
Toppings – Chopped parsley, more parmesan
Italian seasoning
1 tbsp. - Dried basil
1 tbsp. - Dried oregano
1 tbsp. - Dried parsley
1 tsp. - Dried rosemary
1 tsp. - Dried thyme
1 tsp. - Hot chili flakes
1 tsp. - Garlic powder
Here we go, a simple Italian dish that is so good and full of taste to satisfy anyone's hunger. When it comes to a pasta bake "I am in" all the way.
Now I like pasta recipes that are not to completed and can be made very fast with some simple ingredients. I have made a lot of pasta dishes but this one stands out because of the intense flavor because of the cheddar cheese along with the strong taste of anchovies. Of course, it gets better when we add the cream of the cream, the sun-dried tomato, just blending into it with basil.
Let me know how you liked this dish and did you make any changes.
Start with the best ingredients that you can find, in this way you will get the best outcome for this dish.
It looks like there is a lot of work here but trust me it is really an easy dish to make and serve. I served this with the penne pasta but you can really use any type of pasta you want.
As for the broccoli make sure you cut the florets into bite-size pieces and remember to remove the stems for it will give this dish a bitter taste. The leftover stems can be used to make some veggie stock.
Keep an eye on your rue (butter, flour, and milk). You can always control it by adding more butter and flour to get it to thicken up. Now when adding milk, this is your choice how much you add, some like their sauce thicker and some like it more watery. Add the milk slowly until you get it the way you like but remember it will thicken up real fast as it heats up.
Rinse and drain these ingredients very well for the oil and vinegar can be overwhelming to your pasta dish. The anchovies are an option to this dish but do not worry about the fishy taste for it will give out an awesome accent to the dish without overpowering it. So go ahead and live life to the fullest, add more anchovies.
Add as much salmon as you would like, for it will always turn out great. Make sure the salmon is pre-cooked and skinless. I just use my fingers to tear the fish apart and add it to the bottom of the dish.
Now add everything together into the oiled dish and top it off with shredded cheddar cheese. Into a pre-heated oven set to 190 degrees celsius or 300 Fahrenheit. for around 30 minutes or until the cheese has melted and the dish is bubbling.
Go ahead and enjoy serving this dish to your family and friends, a real party favorite.
This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world.
This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it.
When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome.
Please let us know how yours turned out and if you added anything else to it.
1/4 cup - Red onion 1/4 to 1/2 cup - Carrot 1 lg. - Red apple 1/4 cup - Fresh parsley 1/4 cup - Dried sweet cranberries 1/3 cup - Low-fat Yogurt 1/4 cup - Low-fat Mayo 2 tablespoon - Lemon juice 1/2 teaspoon - Sugar
Salt and pepper to taste. Options; 1/4 cup - Raisins Add 1/4 - Walnuts
What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.
Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.
The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it.
Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.
Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.
I just love this recipe for it has a " stick to your ribs" satisfaction. Every cold outing I go on from skiing to winter hiking, I always have a soup thermos full of this minestrone.
It has all the goodness, energy, and the stuff to keep you going and keep you warm all day long. It all comes in one package, Just open and eat, everything is there for you. Evan my kids loved it, and it is easy to carry in a backpack, the only thing extra would be a spoon.
Try it and let me know how it turned out for you, and did you add anything extra to eat.
Add the Italian seasoning to the ground meat when the meat is halfway cooked so it can soak up into the meat to bring out its full flavor.
Try it with other seasoning mixes like steak, taco and/or kebob. The choices are endless, a different recipe every time.
Don't brown the meat all the way through at the start because it will cook better and add more flavor to the meat as you go along adding all the other ingredients.
Aways mix well as you go along.
Now go ahead and add your favorite veggies, you decide what works better for you.
I find that for the convenience the frozen veggies works better with this recipe. Of course, you can use fresh if you want.
As for pasta, use any type you want. Here I was using bow pasta, why? because I had an open package and I wanted to use it up.
Make every dish different, the possibilities are endless.
As for toppings, really add whatever you like. The more the better.
I have to say that this pasta dish is one of my favorites. When it comes to avocado, with smoothes in the cream, it all blends well for the taste buds.
Do not think that this pasta recipe is hard to make, in fact, it is really fast and easy, try it and see. Try it with your favorite pasta and see how it transformed into something that will be sure to please your Family and Friends.
Let me know how you made out or did you do it your way and add something else.
Just look how only good things go into this recipe, this is what makes it awesome. Try it with different cheeses and see how many flavors you can come up with.
This is what makes this dish so easy, just add to the blender and then mix.
What could be easier and faster?
When the avocado mixture gets to be thick and creamy, then you know it is done.
Make sure that the pasta is hot when you add the mixture from the blender.
If you find that the sauce is too thick then use some of the pasta water. Just add a little at a time, because if it is too runny it will not stick to your pasta.
When everything is blended, then add your toppings. Give it a few minutes on low heat to warm up the tomatoes.
Creamy Mushroom Chicken Pasta For me, there is really nothing better than a nice creamy mushroom sauce mixed in with your pasta. How can something like this that is so easy to make, can taste so good.
This dish should be served with pride at your at your table with Family or Friends. Trust me that this recipe can never go wrong, the only thing that could happen is that you could run out. So, make sure that you have enough on hand, you can even freeze some extra for later use.
Let me know how yours turned out and did you add anything different to it.. :)
I started this dish with fresh, not frozen farmers chicken breasts. But if you want to use frozen as long as it is drained well. As for mushroom, you can really use any type that you like, here I am using button mushroom.
Chop the chicken into the size that you would like and brown them about 80 % of the way. For it will finish off the cooking process when it simmers in the sauce.
If you would like at this stage you can add 1 Tbsp. of Worcester sauce to bring up the flavor.
Let the mushrooms cook slowly with the chicken mixture so it will be tender and in this way it will bring out the full rich flavor. Once it starts to come up to a boil, bring down the heat to a simmer.
Don't forget that the pasta water is great to thin the sauce if it gets too thick.
As for the pasta, go ahead and make your day. Use whatever you like, after all, it is your dish.
