*** This recipe found at www.recipezaar.com/26440
3 tablespoons minced garlic (the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley
In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
My Notes: I'll add bite sized cooked chicken to make this a main dish.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Sunday, September 7, 2008
Easy Chicken Parmesan
*** This recipe found at southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
*** My Notes: I'll serve this with some type of pasta.
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.
*** My Notes: I'll serve this with some type of pasta.
Romano's Macaroni Grille Penne Rustica
*** Recipe found at www.recipezaar.com/145119
SAUCE
* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika
GARNISH
* 12 sliced pimientos
* 4 sprigs rosemary
Directions
1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Serves: 4
*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!
SAUCE
* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika
GARNISH
* 12 sliced pimientos
* 4 sprigs rosemary
Directions
1. Preheat bbq grill to high.
2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Serves: 4
*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!
Extra Easy Lasagna
*** This recipe found at www.menuplanningcentral.com/arecipes.pdf
3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.
2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.
3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.
4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.
Serves: 8
My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!
3/4 pound lean ground beef
3 cups Prego Traditional spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
6 uncooked lasagna noodles
1/4 cup water
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring
to separate meat. Spoon off fat. Add spaghetti sauce; heat through, stirring
occasionally.
2. In 2-qt oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3
uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella
cheese. Repeat layers. Top with remaining meat mixture.
3. Slowly pour water around inside edges of baking dish. Cover tightly with
foil.
4. Bake at 375°F for 45 minutes. Uncover; bake 10 minutes more. Let
stand 10 minutes before serving.
Serves: 8
My Notes: I've tried this recipe. Don't skimp on the time in the oven. I tried to shorten the time and the pasta was more chewy then we like. Also, I think you can leave out the 1/4 cup water unless your sauce and ricotta are super dry. Mine was fairly wet so the lasagna turned out a little more soupy than we like. But other than that this recipe is a keeper!!
Wednesday, January 23, 2008
Fake Lasagna
*** Found in Pampered Chef Celebrate! Cookbook under the title "Party Pasta Bowl" but to me it sounds like a fake, or simple, version of lasagna. Thus the new name.
1 package (16 ounces) uncooked mostaccioli or ziti
1 cup chopped onion
1 pound lean (90%) ground beef
3 garlic cloves, pressed
2 tsp Italian Seasoning Mix
1 jar (48 ounces) spaghetti sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 egg
1 container (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup snipped fresh parsley
1/4 tsp ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Additional snipped fresh parsley
Preheat oven to 35o*. Cook pasta according to package directions; drain. Meanwhile, cook and stir onion, beef, and garlic over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes.
In small bowl, lightly beat egg. Add ricotta cheese, 1 cup of the mozzarella cheese, parsley and pepper. Grate Parmesan cheese; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture.
To assemble casserole, place cooked pasta in casserole dish. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.
Yield: 12 servings.
* Note in cookbook: To prepare this dish ahead of time, assemble casserole 2-3 hours in advance, cover and refrigerate. When ready to serve, let stand at room temperature about 20 minutes then bake, uncovered, as recipe directs.
*** My Notes: I have not yet tried this recipe. But when I do I will cut it in half, use whatever pasta I happen to have, use store bought grated Parmesan and dried parsley.
1 package (16 ounces) uncooked mostaccioli or ziti
1 cup chopped onion
1 pound lean (90%) ground beef
3 garlic cloves, pressed
2 tsp Italian Seasoning Mix
1 jar (48 ounces) spaghetti sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 egg
1 container (15 ounces) part-skim ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup snipped fresh parsley
1/4 tsp ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Additional snipped fresh parsley
Preheat oven to 35o*. Cook pasta according to package directions; drain. Meanwhile, cook and stir onion, beef, and garlic over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes.
In small bowl, lightly beat egg. Add ricotta cheese, 1 cup of the mozzarella cheese, parsley and pepper. Grate Parmesan cheese; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture.
To assemble casserole, place cooked pasta in casserole dish. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.
Yield: 12 servings.
* Note in cookbook: To prepare this dish ahead of time, assemble casserole 2-3 hours in advance, cover and refrigerate. When ready to serve, let stand at room temperature about 20 minutes then bake, uncovered, as recipe directs.
*** My Notes: I have not yet tried this recipe. But when I do I will cut it in half, use whatever pasta I happen to have, use store bought grated Parmesan and dried parsley.
Monday, January 21, 2008
Ground Beef Stroganoff
1/2 pound of ground beef
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
1/4 tsp garlic powder
1/4-1/2 cup sour cream
salt and pepper to taste
pasta (1 handful for each serving. I generally use 5 handfuls and have leftovers.)
Brown ground beef. Drain on a paper towel-lined bowl to remove grease. Wipe grease out of skillet with a paper towel. Meanwhile boil 4-6 servings of your favorite dried pasta (elbow, egg noodles, penne or any medium sized pasta works great).
Pour soup, milk and garlic powder into skillet. Combine well. Cook over medium heat until sauce bubbles. Return ground beef to skillet. Stir well to combine meat and sauce. Just before serving add sour cream to taste (amount depends on how many you are serving and how health conscious you are.) = )
Drain pasta and add to meat sauce. Sprinkle plated servings with salt and freshly ground pepper to taste.
My Notes: Substitute rice for the pasta. Serve with salad or green beans.
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
1/4 tsp garlic powder
1/4-1/2 cup sour cream
salt and pepper to taste
pasta (1 handful for each serving. I generally use 5 handfuls and have leftovers.)
Brown ground beef. Drain on a paper towel-lined bowl to remove grease. Wipe grease out of skillet with a paper towel. Meanwhile boil 4-6 servings of your favorite dried pasta (elbow, egg noodles, penne or any medium sized pasta works great).
Pour soup, milk and garlic powder into skillet. Combine well. Cook over medium heat until sauce bubbles. Return ground beef to skillet. Stir well to combine meat and sauce. Just before serving add sour cream to taste (amount depends on how many you are serving and how health conscious you are.) = )
Drain pasta and add to meat sauce. Sprinkle plated servings with salt and freshly ground pepper to taste.
My Notes: Substitute rice for the pasta. Serve with salad or green beans.
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- Stephanie Kay
- I'm Stephanie Kay, a busy homeschool mom of 4 (ages 3-9). Drawing from personal experiences, I encourage moms of all stages by sharing practical ideas for home organization, family activities, and health & fitness. I hope you are inspired today by new ideas for investing yourself in your family and home.
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